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Broa recheada com bacalhau - Ruralea
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–+ servings
Tempo40 minutes
Calorias362kcal
Doses4

INGREDIENTES

  • 1 broa de milho
  • 300 g de bacalhau desfiado
  • 1 cebola
  • 2 dentes de alho
  • 3 colheres de maionese
  • 100 g de chouriço
  • 100 g de azeitonas às rodelas
  • qb de sal
  • qb de pimenta
  • qb de azeite
  • qb de salsa

PREPARAÇÃO

  • Prepare a broa cortando o topo em forma de tampa e retirando o miolo.
  • Num tacho adequado coloque a cebola e o alho picados. Cozinhe um pouco.
  • Acrescente o bacalhau e tempere com sal e pimenta. Deixe cozinhar mais um pouco.
  • Em seguida adicione o chouriço e continue a cozinhar até estar no ponto.
  • Apague o fogão e deixe arrefecer um pouco.
  • Junte as azeitonas, a maionese e parte da salsa e misture.
  • Pré-aqueça o forno nos 180 ºC.
  • Recheie a broa com a mistura e coloque a “tampa”.
  • Transfira para um tabuleiro de ir ao forno.
  • Confecione durante 20 minutos.
  • Sirva.

DICAS

  • Pode utilizar sobras de bacalhau cozido para esta receita.
  • Como tempero pode acrescentar noz-moscada.
  • A nível de ingredientes pode acrescentar algum queijo ao seu gosto quando introduzir a maionese.
  • Aproveite o miolo da broa para fazer tostinhas.
  • Fazer migas de broa também é uma excelente opção. Com feijão frade e couve ficam deliciosas.