The origins of this dish are somewhat unclear. Some attribute its creation to the Conde da Guarda, as there is a similar recipe called "Bacalhau a Conde da Guarda." Others credit Chef João Ribeiro for developing and popularizing Bacalhau com Natas in the 1930s.
What sets Bacalhau com Natas apart is its harmonious blend of flavors and textures. The succulent cod, tender onions, and creamy sauce create a delectable combination that is both comforting and satisfying. The addition of nutmeg and white pepper adds a subtle warmth and depth to the dish, enhancing the overall taste profile.
Preparing Bacalhau com Natas is a straightforward process. The salted cod needs to be soaked and desalted before being roasted in the oven. Meanwhile, the onions are sautéed until golden, and the potatoes are cubed and fried to a crisp texture. The creamy béchamel sauce is made by combining butter, flour, milk, and cream, which is then flavored with nutmeg and white pepper. The layers of cod, onions, potatoes, and sauce are assembled in a baking dish and baked in the oven until golden and bubbling.
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Bacalhau com Natas can be enjoyed as a main course, accompanied by a fresh salad or steamed vegetables. Its versatility also allows for variations and additions, such as adding sliced olives or grated cheese on top for an extra layer of flavor. This dish has become a beloved favorite among Portuguese households and is often served during family gatherings, festive occasions, and special celebrations.
Whether you're a fan of Portuguese cuisine or simply seeking a comforting and satisfying meal, Bacalhau com Natas is a dish that should not be missed. Its rich history, delightful flavors, and ease of preparation make it a cherished part of the culinary heritage of Portugal. Indulge in this classic dish and experience the wonderful combination of salted cod and creamy goodness that Bacalhau com Natas has to offer.
