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Fritos de Massa e Bacalhau (Portugal) Recipes

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Fritos de Massa e Bacalhau (Portugal) Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 4

200 grams Alitrea pasta or other kind, cooked‘al dente’
200 grams cod, pulled apart into pieces
Pinch salt and pepper
1 tablespoon diced parsley
1 diced onion
95 grams melted butter
Bread crumbs
Olive oil, to sauté


1. Put the cod pieces into a bowl and mix them with the melted butter. Knead the mixture
    and add the cooked pasta, little by little.

2. Add the parsley and onion. Knead everything one more time, season with pepper, and a
    little salt if needed. With this mixture, form small balls then flatten them.

3. Coat them with the bread crumbs, and then sauté them in very hot olive oil until browned.
    When finished cooking, lay them on paper towel to absorb the excess oil.

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