Migas de Bacalhau
Traditional Dishes Kit (Self-degustation in the apartment)
This recipe originated in the former restaurant “Escorropicha’Ana” by the hands of the then Chef António Santos, the current Chef of Casa Cellorico.
As a Chef and native of this region, António Santos not only seeks to respect traditions but also to enhance the flavors of each product used here.
With his Codfish Crumbs, he not only achieved what he intended in terms of flavors and tradition but also made his mark, making this one of the most sought-after dishes in the restaurant.
Between 2001 and 2003, thanks to the Codfish Crumbs, among other dishes, the restaurant was distinguished as one of the top one hundred and fifty in the country, thus leaving a mark throughout the country.
Preparation Method
In a frying pan (bottom shelf), add a drizzle of olive oil, and add the codfish crumbs, heating over medium heat for 4 minutes, stirring occasionally, or place the crumbs on a plate/bowl and heat for 3 minutes in the microwave (1st button).
Place the rye toast on a plate, then add the codfish crumbs on top of the toast.
Finish with a drizzle of olive oil.
