Bacalhau Gratinado
This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren’t otherwise being used.
Descrição
Lombo de bacalhau selecionado frito com batatas fritas às rodelas e ligeiramente gratinado no forno com maionese, pimento e azeitonas.
