Receita para a Semana Santa: bacalhau tropical

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Patrícia rodou o Brasil e a Europa. Mergulhou na alta gastronomia. Chefiou alguns restaurantes. De volta a Juiz de Fora, sua cidade natal, foi recebida por um cardápio, todo de comida portuguesa, feito pelo seu pai, Marcelo Rezende

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Ingredientes 350gr cebola branca fatiada fina 500gr lascas de bacalhau Gadus morhua dessalgado 100gr linguiça portuguesa picada em cubos 2 rodelas de laranja 2 rodelas de limão siciliano 2 ovos cozidos inteiros 80gr azeitona preta sem caroço 350gr batatas inteiras cozida 40gr alho picado Azeite Cebolinha ou salsinha picada Brotos e flores para decorar

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Em um recipiente que possa ir ao forno, faça uma cama da cebola branca. Por cima, coloque as lascas do bacalhau

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Corte em cubos a linguiça portuguesa e adicione. Pegue as rodelas de limão e laranja e disponha em cima. Regue bastante azeite e leve ao forno por 30 minutos a 180º

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Quando estiver pronto, adicione os ovos cozidos cortados ao meio, as azeitonas sem caroço e mais uma camada generosa de azeite. Finalize com cebolinha, brotos e flores comestíveis

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Cozinhe as batatas inteira com casca. Quanto estiverem bem cozidas, dê um “murro” nelas para que o tempero (azeite e sal) entre nela. Leve ao forno até ficarem bem douradas

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