{"id":20474,"date":"2013-08-29T08:00:21","date_gmt":"2013-08-29T06:00:21","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=20474"},"modified":"2026-09-15T11:06:21","modified_gmt":"2026-09-15T09:06:21","slug":"baccala-in-umido-a-romana-bacalhau-com-tomate-passas-e-pinhoes","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/pt-br\/baccala-in-umido-a-romana-bacalhau-com-tomate-passas-e-pinhoes\/","title":{"rendered":"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es)"},"content":{"rendered":"<p>Hoje \u00e9 dia de bacalhau &#8220;in umido alla romana&#8221;, tamb\u00e9m conhecido como bacalhau &#8220;in&#8221; ou &#8220;al&#8221; <em>guazzetto<\/em> (o molhinho); com refogado de tomate, passas e pinoli. Trata-se de uma receita origin\u00e1ria da culin\u00e1ria judaico-romana, mas com o passar do tempo tornou-se, durante muitos anos, o prato oficial da v\u00e9spera de Natal. Hoje em dia, no entanto, essa tradi\u00e7\u00e3o se perdeu um pouco e \u00e9 consumido durante todo o ano. N\u00e3o existe apenas uma maneira de preparar o <em>guazzetto<\/em>, e outras cidades da It\u00e1lia contam com pratos muito similares dentro de seu pr\u00f3prio receitu\u00e1rio. De fato, voc\u00eas j\u00e1 devem ter percebido que por aqui cozinhamos varia\u00e7\u00f5es sobre o mesmo tema muito parecidas, para n\u00e3o dizer id\u00eanticas. E quem diz aqui, diz em qualquer ponto do Mediterr\u00e2neo.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-flat ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.laragazzacolmattarello.com\/pt-br\/baccala-in-umido-a-romana-bacalhau-com-tomate-passas-e-pinhoes\/#Visit_my_YouTube_channel\" >Visit my YouTube channel<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.laragazzacolmattarello.com\/pt-br\/baccala-in-umido-a-romana-bacalhau-com-tomate-passas-e-pinhoes\/#The_latest_video_recipes_from_my_channel\" >The latest video recipes from my channel!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.laragazzacolmattarello.com\/pt-br\/baccala-in-umido-a-romana-bacalhau-com-tomate-passas-e-pinhoes\/#The_card\" >The card<\/a><\/li><\/ul><\/nav><\/div>\n\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m.jpg\"><img  title=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1575\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\"  src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m.jpg 1240w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m-400x267.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m-800x533.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m-768x512.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m-1200x800.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m-1000x667.jpg 1000w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>Nos restaurantes e <em>rosticcerie<\/em> romanas \u00e9 muito habitual que \u00e0s sextas-feiras ofere\u00e7am peixe, e especialmente, bacalhau. Tratando-se da capital de um pa\u00eds, onde a religi\u00e3o cat\u00f3lica influencia de maneira mais que ativa em todos os \u00e2mbitos da vida de seus habitantes, sejam ou n\u00e3o crentes, acontece que, por exemplo, a tradi\u00e7\u00e3o de n\u00e3o comer carne \u00e0s sextas-feiras est\u00e1 muito mais viva do que por aqui. Uma das minhas fraquezas era comprar frito alla romana, (como as lulas) em uma <em>rosticceria<\/em> do bairro chamada <a title=\"Poulet R\u00f4ti\" href=\"http:\/\/www.ristopromo.it\/details\/1997-roma-poulet-roti\" target=\"_blank\">Poulet R\u00f4ti<\/a>. Se voc\u00eas forem a Roma e tiverem vontade de comprar comida pronta, recomendo que passem por l\u00e1. Al\u00e9m dos fil\u00e9s de bacalhau fritos alla romana, eles t\u00eam uns frangos assados na lenha, uns calzones de presunto fritos e umas alm\u00f4ndegas not\u00e1veis. Embora n\u00e3o fique no centro de Roma, saindo de Termini, com a nova linha de metr\u00f4, voc\u00ea chega l\u00e1 em menos de um quarto de hora. Ai&#8230; Que ataque de nostalgia&#8230; Vou indo. Vou assistir a <a href=\"http:\/\/www.youtube.com\/watch?v=eI0gxurwSK0\" target=\"_blank\">um v\u00eddeo<\/a>&#8230;<\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb.jpg\"><img  title=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1579\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\"  src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb.jpg 1240w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb-400x267.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb-800x533.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb-768x512.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb-1200x800.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/052mb-1000x667.jpg 1000w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>Ah, ali\u00e1s: Comprem o bacalhau j\u00e1 dessalgado. Se n\u00e3o for poss\u00edvel ou voc\u00eas n\u00e3o quiserem, fa\u00e7am como diz a super Carme Ruscalleda em <i>Cozinhar para Ser Feliz<\/i>: J\u00e1 cortado, com a parte da pele virada para cima, apenas coberto de \u00e1gua e na geladeira durante 5 dias. Troquem a \u00e1gua no 6\u00ba dia, calculando 4 litros de \u00e1gua para meio kg de bacalhau seco. Deixem ainda mais 12 horas nesta \u00e1gua. Se voc\u00eas gostam com um ponto de sal, j\u00e1 estar\u00e1 pronto. Se quiserem ainda menos salgado, deixem um par de horas a mais na \u00e1gua.<\/p>\n<hr><div class=\"videobox\"><h3><span class=\"ez-toc-section\" id=\"Visit_my_YouTube_channel\"><\/span>Visit my YouTube channel<span class=\"ez-toc-section-end\"><\/span><\/h3>If you haven't already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don't miss any new recipes.<br>\n        <strong>Don't forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for Italian food lovers.<div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3><span class=\"ez-toc-section\" id=\"The_latest_video_recipes_from_my_channel\"><\/span>The latest video recipes from my channel!<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.5K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"20474\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div id=\"sby_player_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnV6a0tyWmJ2SWdr\" class=\"sby_player_outer_wrap sby_player_item\"  style=\"padding: 15px;padding-bottom: 0;\">\n    <div class=\"sby_video_thumbnail_wrap\">\n        <a class=\"sby_video_thumbnail sby_player_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=uzkKrZbvIgk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/uzkKrZbvIgk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/sddefault.jpg&quot;}\" data-video-id=\"uzkKrZbvIgk\">\n            <span class=\"sby-screenreader\">#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood<\/span>\n            <img  title=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" role=\"list\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnV6a0tyWmJ2SWdr\" data-date=\"1789478559\" data-video-id=\"uzkKrZbvIgk\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=uzkKrZbvIgk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/uzkKrZbvIgk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/sddefault.jpg&quot;}\" data-video-id=\"uzkKrZbvIgk\" data-video-title=\"#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood\">\n                <img  title=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnRBOUZHS195Vlhn\" data-date=\"1788782909\" data-video-id=\"tA9FGK_yVXg\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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Principais Receitas  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  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#tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728\">\n                <img  title=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ Pratos Principais Receitas  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728<\/span>\n                       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class=\"centertext\"><h3><span class=\"ez-toc-section\" id=\"The_card\"><\/span>The card<span class=\"ez-toc-section-end\"><\/span><\/h3><\/div>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2013\/08\/025m.jpg\" \/>\n<div class=\"item ERName\">Baccal\u00e0 in umido alla romana (bacalhau com tomate, passas e pinoli)<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Autor: <span class=\"author\">La ragazza col mattarello<\/span><\/div>\n<div class=\"ERHead\">Tempo de preparo: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 min<\/time><\/div>\n<div class=\"ERHead\">Tempo de cozimento: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 min<\/time><\/div>\n<div class=\"ERHead\">Tempo total: <time itemprop=\"totalTime\" datetime=\"PT1H\">1 hora<\/time><\/div>\n<div class=\"ERHead\">Por\u00e7\u00f5es: <span class=\"yield\">4<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredientes<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">500 g de bacalhau dessalgado cortado em quatro peda\u00e7os.<\/li>\n<li class=\"ingredient\">200 g de polpa de tomate ralado<\/li>\n<li class=\"ingredient\">1 cebola m\u00e9dia<\/li>\n<li class=\"ingredient\">40 g de uvas-passas<\/li>\n<li class=\"ingredient\">40 gramas de pinoli descascados<\/li>\n<li class=\"ingredient\">Sal<\/li>\n<li class=\"ingredient\">Pimenta<\/li>\n<li class=\"ingredient\">Azeite de oliva<\/li>\n<li class=\"ingredient\">Salsinha fresca<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instru\u00e7\u00f5es<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Colocar as passas de molho em \u00e1gua morna.<\/li>\n<li class=\"instruction\">Picar a cebola em cubinhos.<\/li>\n<li class=\"instruction\">Se n\u00e3o tiver ou n\u00e3o desejar utilizar polpa de tomate italiano de lata, descasque tomates, retire as sementes e a parte gelatinosa que as rodeia e rale 200 g da polpa obtida.<\/li>\n<li class=\"instruction\">Refogar a cebola e, quando estiver bem dourada, adicionar a polpa de tomate ralado.<\/li>\n<li class=\"instruction\">Quando o tomate estiver frito, adicionar os peda\u00e7os de bacalhau temperados com sal e pimenta, ou apenas com um pouco de pimenta, dependendo do ponto de sal em que o deixamos previamente.<\/li>\n<li class=\"instruction\">Incorporar as passas e os pinoli.<\/li>\n<li class=\"instruction\">Deixar cozinhar em fogo baixo durante meia hora.<\/li>\n<li class=\"instruction\">Importante: N\u00e3o mexer o bacalhau com uma colher. Poderia despeda\u00e7ar. \u00c9 melhor faz\u00ea-lo movendo suavemente a panela pelas al\u00e7as.<\/li>\n<li class=\"instruction\">Servir com um pouco de salsinha picada por cima.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1255<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hoje \u00e9 dia de bacalhau &#8220;in umido alla romana&#8221;, tamb\u00e9m conhecido como bacalhau &#8220;in&#8221; ou &#8220;al&#8221; guazzetto (o molhinho); com refogado de tomate, passas e pinoli. Trata-se de uma receita origin\u00e1ria da culin\u00e1ria judaico-romana, mas com o passar do tempo tornou-se, durante muitos anos, o prato oficial da v\u00e9spera de Natal. Hoje em dia, no entanto, essa tradi\u00e7\u00e3o se perdeu um pouco e \u00e9 consumido durante todo o ano. N\u00e3o existe apenas uma maneira de preparar o guazzetto, e outras cidades da It\u00e1lia contam com pratos muito similares dentro de seu pr\u00f3prio receitu\u00e1rio. De fato, voc\u00eas j\u00e1 devem ter percebido que por aqui cozinhamos varia\u00e7\u00f5es sobre o mesmo tema muito parecidas, para n\u00e3o dizer id\u00eanticas. E quem diz aqui, diz em qualquer ponto do Mediterr\u00e2neo. Nos restaurantes e rosticcerie romanas \u00e9 muito habitual que \u00e0s sextas-feiras ofere\u00e7am peixe, e especialmente, bacalhau. Tratando-se da capital de um pa\u00eds, onde a religi\u00e3o cat\u00f3lica influencia de maneira mais que ativa em todos os \u00e2mbitos da vida de seus habitantes, sejam ou n\u00e3o crentes, acontece que, por exemplo, a tradi\u00e7\u00e3o de n\u00e3o comer carne \u00e0s sextas-feiras est\u00e1 muito mais viva do que por aqui. Uma das minhas fraquezas era comprar frito alla romana, (como as lulas) em uma rosticceria do bairro chamada Poulet R\u00f4ti. Se voc\u00eas forem a Roma e tiverem vontade de comprar comida pronta, recomendo que passem por l\u00e1. Al\u00e9m dos fil\u00e9s de bacalhau fritos alla romana, eles t\u00eam uns frangos assados na lenha, uns calzones de presunto fritos e umas alm\u00f4ndegas not\u00e1veis. Embora n\u00e3o fique no centro de Roma, saindo de Termini, com a nova linha de metr\u00f4, voc\u00ea chega l\u00e1 em menos de um quarto de hora. Ai&#8230; Que ataque de nostalgia&#8230; Vou indo. Vou assistir a um v\u00eddeo&#8230; Ah, ali\u00e1s: Comprem o bacalhau j\u00e1 dessalgado. Se n\u00e3o for poss\u00edvel ou voc\u00eas n\u00e3o quiserem, fa\u00e7am como diz a super Carme Ruscalleda em Cozinhar para Ser Feliz: J\u00e1 cortado, com a parte da pele virada para cima, apenas coberto de \u00e1gua e na geladeira durante 5 dias. Troquem a \u00e1gua no 6\u00ba dia, calculando 4 litros de \u00e1gua para meio kg de bacalhau seco. Deixem ainda mais 12 horas nesta \u00e1gua. Se voc\u00eas gostam com um ponto de sal, j\u00e1 estar\u00e1 pronto. Se quiserem ainda menos salgado, deixem um par de horas a mais na \u00e1gua. Baccal\u00e0 in umido alla romana (bacalhau com tomate, passas e pinoli) Autor: La ragazza col mattarello Tempo de preparo: 15 min Tempo de cozimento: 45 min Tempo total: 1 hora Por\u00e7\u00f5es: 4 Ingredientes 500 g de bacalhau dessalgado cortado em quatro peda\u00e7os. 200 g de polpa de tomate ralado 1 cebola m\u00e9dia 40 g de uvas-passas 40 gramas de pinoli descascados Sal Pimenta Azeite de oliva Salsinha fresca Instru\u00e7\u00f5es Colocar as passas de molho em \u00e1gua morna. Picar a cebola em cubinhos. Se n\u00e3o tiver ou n\u00e3o desejar utilizar polpa de tomate italiano de lata, descasque tomates, retire as sementes e a parte gelatinosa que as rodeia e rale 200 g da polpa obtida. Refogar a cebola e, quando estiver bem dourada, adicionar a polpa de tomate ralado. Quando o tomate estiver frito, adicionar os peda\u00e7os de bacalhau temperados com sal e pimenta, ou apenas com um pouco de pimenta, dependendo do ponto de sal em que o deixamos previamente. Incorporar as passas e os pinoli. Deixar cozinhar em fogo baixo durante meia hora. Importante: N\u00e3o mexer o bacalhau com uma colher. Poderia despeda\u00e7ar. \u00c9 melhor faz\u00ea-lo movendo suavemente a panela pelas al\u00e7as. Servir com um pouco de salsinha picada por cima. 3.2.1255 &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":1569,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4636,4625],"tags":[4751,4811,4687,4630],"class_list":["post-20474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pratos-principais","category-receitas","tag-bacalhau","tag-passas","tag-pinoli","tag-tomate-pt-br"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baccal\u00e0 in umido \u00e0 romana (bacalhau com tomate, passas e pinh\u00f5es) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Hoje \u00e9 dia de bacalhau &quot;in umido alla romana&quot;, tamb\u00e9m conhecido como bacalhau &quot;in&quot; 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