Bôla de Bacalhau de Lamego
A recipe from a typical entree from the Lamego region, A Bôla de Cod de Lamego, if you prefer you can prepare a succulent Lamego Sardine Ball, just follow the same method of preparation replacing only cod with sardines.
- Preparation Time 30 min
Cooking Time 30 min
Passive time 2 hours
1 kg unleavened flour
250 grams margarine
1 dl olive oil
50 grams baker’s yeast
10 grams of salt
2.50 dl water
400 grams cod or sardines
2 bay leaves
Place the flour and salt in a bowl, make a hole in it and pour the broken yeast into the warm water.
It is kneaded by hand, resting until it rises. At this point it is again kneaded with margarine and part of the olive oil (70 cl).
Then, the dough is divided into two parts that extend with the roll, one of them to line a pan greased with margarine.
Chop the onion into very small pieces and slightly sauté in olive oil and bay leaves.
Shred the cod and add to the sauté, letting it cook very lightly. Season with salt and pepper. Remove bay leaves and pour cod and onion over batter and drizzle with olive oil.
If you choose to replace cod with sardines. Open the sardines in half and remove the pimples, put the sardines on the batter. Remove bay leaves and cover with sautéed onion seasoned with salt and pepper and drizzle with olive oil.
It is covered with the other part of the mass and the ends of the two masses are joined.
Brush all with olive oil and bake in a moderate oven.
Bôlas, whether cod or sardines, can be served hot or cold.