{"id":1361,"date":"2017-06-05T12:00:43","date_gmt":"2017-06-05T10:00:43","guid":{"rendered":"https:\/\/ginger.forqy.website\/restaurant\/?p=1361"},"modified":"2024-10-20T17:36:39","modified_gmt":"2024-10-20T17:36:39","slug":"bacalhau-a-gomes-de-sa","status":"publish","type":"post","link":"https:\/\/100verjaria.pt\/es\/bacalhau-a-gomes-de-sa\/","title":{"rendered":"Bacalhau \u00e0 Gomes de S\u00e1"},"content":{"rendered":"<span class=\"fy-shortcode-emphasize fy-emphasize fy-emphasize-color-default\">El bacalhau \u00e0 Gomes de S\u00e1 es un plato tradicional portugu\u00e9s, originario de Oporto. Su creaci\u00f3n se atribuye a Jos\u00e9 Gomes de S\u00e1, un comerciante de bacalao del siglo XIX. Se cuenta que, como homenaje a su madre, decidi\u00f3 crear un plato que combinara los sabores del bacalao, las patatas, las cebollas y las aceitunas.<\/span>\n<p>La receta se populariz\u00f3 r\u00e1pidamente, convirti\u00e9ndose en un icono de la gastronom\u00eda portuguesa. La preparaci\u00f3n consiste en desmenuzar bacalao cocido y mezclarlo con patatas y cebollas, todo ello horneado con un toque de aceite de oliva y decorado con aceitunas y huevos duros.<\/p>\n<p>Hoy en d\u00eda, el Bacalhau \u00e0 Gomes de S\u00e1 se degusta tanto en Portugal como en las comunidades portuguesas de todo el mundo, simbolizando la rica tradici\u00f3n culinaria del pa\u00eds.<\/p>\n<h3>Ingredientes:<\/h3>\n<ul>\n<li>400 g de bacalao desmenuzado<\/li>\n<li>600 g de patatas<\/li>\n<li>2 cebollas grandes<\/li>\n<li>2 dientes de ajo<\/li>\n<li>100 ml de aceite de oliva<\/li>\n<li>2 huevos duros<\/li>\n<li>Aceitunas negras (al gusto)<\/li>\n<li>Perejil picado (para decorar)<\/li>\n<li>Sal y pimienta (al gusto)<\/li>\n<\/ul>\n<h3>Opcional<\/h3>\n<ul>\n<li>Leche (para cocer el bacalao)<\/li>\n<li>Pimenta-do-reino<\/li>\n<\/ul>\n<p>Estos ingredientes garantizan un plato sabroso y rico en tradici\u00f3n.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2555 size-full\" src=\"https:\/\/100verjaria.pt\/wp-content\/uploads\/2017\/06\/Img-100verjaria-bacalhau-a-gomes-de-sa.webp\" alt=\"\" width=\"950\" height=\"633\" srcset=\"https:\/\/100verjaria.pt\/wp-content\/uploads\/2017\/06\/Img-100verjaria-bacalhau-a-gomes-de-sa.webp 950w, https:\/\/100verjaria.pt\/wp-content\/uploads\/2017\/06\/Img-100verjaria-bacalhau-a-gomes-de-sa-300x200.webp 300w, https:\/\/100verjaria.pt\/wp-content\/uploads\/2017\/06\/Img-100verjaria-bacalhau-a-gomes-de-sa-768x512.webp 768w, https:\/\/100verjaria.pt\/wp-content\/uploads\/2017\/06\/Img-100verjaria-bacalhau-a-gomes-de-sa-800x533.webp 800w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/p>\n<p>V\u00eddeo:<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/oEQDKEqNxxc?si=UwMyY7Vh27YDA40Q\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div class=\"fy-shortcode-alert fy-alert fy-alert-error\">Utilice siempre ingredientes frescos.<\/div>\n<hr \/>","protected":false},"excerpt":{"rendered":"<p>La receta se populariz\u00f3 r\u00e1pidamente, convirti\u00e9ndose en un icono de la gastronom\u00eda portuguesa. La preparaci\u00f3n consiste en desmenuzar ...<\/p>","protected":false},"author":1,"featured_media":2555,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,4],"tags":[12,10,19],"class_list":["post-1361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos","category-novidades","category-refeicao","tag-comida","tag-cozinha","tag-restaurante"],"_links":{"self":[{"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/posts\/1361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/comments?post=1361"}],"version-history":[{"count":5,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/posts\/1361\/revisions"}],"predecessor-version":[{"id":2557,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/posts\/1361\/revisions\/2557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/media\/2555"}],"wp:attachment":[{"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/media?parent=1361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/categories?post=1361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/100verjaria.pt\/es\/wp-json\/wp\/v2\/tags?post=1361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}