{"id":5777,"date":"2021-05-25T15:39:10","date_gmt":"2021-05-25T14:39:10","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/bacalhau-com-zoodles-pinhoes-e-estaladico-de-parmesao\/"},"modified":"2024-03-08T15:38:27","modified_gmt":"2024-03-08T15:38:27","slug":"codfish-with-zoodles-pine-nuts-and-a-parmesan-crisp","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/codfish-with-zoodles-pine-nuts-and-a-parmesan-crisp\/","title":{"rendered":"Codfish with Zoodles, Pine Nuts and a Parmesan Crisp"},"content":{"rendered":"\n<p>To prepare an innovative recipe for <a href=\"https:\/\/riberalves.pt\/en\/codfish\/\" target=\"_blank\" rel=\"noreferrer noopener\">Codfish <\/a>with Zoodles, check out the full recipe and try it at home.<\/p>\n\n\n\n<p>Defrost the boneless codfish loins, dry them well with paper towels and place them in a pan. Cover with olive oil, add 2 whole crushed garlic cloves and the black peppercorns and cook over a low heat (without boiling, just bubbling) for approximately 20 minutes.<\/p>\n\n\n\n<p>Wash the zucchini, cut off the ends and with a spiralizer or vegetable slicer make the zoodles (you can also buy ready-made ones).<\/p>\n\n\n\n<p>Toast the pine nuts in the oven or in an ungreased non-stick pan.<br>In a high non-stick frying pan, saut\u00e9 in olive oil 1 clove of chopped garlic, the mushrooms cut in half and the diced dried tomatoes, season with salt and freshly ground black pepper and set aside in a container.<\/p>\n\n\n\n<p>In the same olive oil, saut\u00e9 the zoodles, seasoning with salt and freshly ground black pepper. Finally, add the mushrooms and the dried tomatoes again and stir them in.<\/p>\n\n\n\n<p>For the parmesan crisps: on a baking tray lined with baking paper, place 1 tablespoonful of grated parmesan cheese in each crisp, making a circle, and bend it into a disc of approximately 5 cm. Place the circles apart because they will melt and increase the diameter.<\/p>\n\n\n\n<p>Bake in a preheated oven at 220\u00b0 C for 7 to 8 minutes or until golden brown. Remove still warm to a board with absorbent paper towels or to the rolling pin if you want them to be shaped like tiles.<\/p>\n\n\n\n<p>Serve the boneless codfish loins with the zoodles with mushrooms and dried tomatoes, sprinkled with toasted pine nuts and oregano and parmesan crunchies.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a rel=\"noreferrer noopener\" href=\"https:\/\/riberalveslojaonline.pt\/\" target=\"_blank\"><\/a><strong><strong><a href=\"https:\/\/www.instagram.com\/bacalhau_riberalves\/\" target=\"_blank\" rel=\"noreferrer noopener\">READY TO TASTE GOOD!<\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":3500,"template":"","categories":[54,36,259],"colecoes":[321,327,324],"tipos-bacalhau":[242],"class_list":["post-5777","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-elaborated","category-originais-en","colecoes-christmas","colecoes-original-and-innovative","colecoes-special-occasions","tipos-bacalhau-boneless-loins"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Codfish with Zoodles, Pine Nuts and a Parmesan Crisp - Riberalves<\/title>\n<meta name=\"description\" content=\"Codfish with Zoodles, Pine Nuts and Parmesan Crisp. 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