{"id":3758,"date":"2026-07-25T12:52:33","date_gmt":"2026-07-25T12:52:33","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/bakalar-na-bijelo-croato\/"},"modified":"2026-07-25T12:52:33","modified_gmt":"2026-07-25T12:52:33","slug":"bakalar-na-bijelo-croato","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/bakalar-na-bijelo-croato\/","title":{"rendered":"Bakalar na bijelo croato"},"content":{"rendered":"\n<style>\n#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink2:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold2:#7f5014;--gj-goldsoft:#efe1c5;--gj-night:#22302d;--gj-night2:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line2:rgba(34,48,45,.2);--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow:0 24px 70px rgba(34,48,45,.12);--gj-serif:\"Iowan Old Style\",\"Palatino 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.gj-fact,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-nutri-row>div,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-ing-group,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-info-card,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-steps>li,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-pull,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{break-inside:avoid;box-shadow:none}#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail *,#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close *{color:#111!important}#recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\" lang=\"it\" aria-labelledby=\"recipe-title-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Cucina croata adriatica \u00b7 Baccal\u00e0 delle feste \u00b7 Ricetta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><span class=\"gj-title-main\"><b>Bakalar na bijelo<\/b> con patate e aglio<\/span><span class=\"gj-title-accent gj-serif\">montato lentamente con olio d\u2019oliva<\/span><\/h2>\n<p class=\"gj-sub\">Baccal\u00e0 dissalato lavorato con patate, aglio e olio d\u2019oliva fino a ottenere una crema rustica, servita tiepida con pane tostato.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Portata: <strong>Antipasto o piatto festivo<\/strong><\/li><li>Cucina: <strong>Croata adriatica<\/strong><\/li><li>Metodo: <strong>Ammollo, bollitura e montatura<\/strong><\/li><li>Difficolt\u00e0: <strong>Media<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Quantit\u00e0<\/dt><dd>6 porzioni<\/dd><\/div><div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cottura<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Ammollo<\/dt><dd>48 ore<\/dd><\/div><div class=\"gj-fact\"><dt>Totale<\/dt><dd>49 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 610 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\" alt=\"Ciotola larga di bakalar na bijelo con prezzemolo e olio, circondata da pane tostato, aglio e limone\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Bakalar na bijelo montato con patate e olio d\u2019oliva, servito con pane rustico tostato.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Dissalazione, cottura e montatura del baccal\u00e0 bianco<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Il bakalar na bijelo \u00e8 una preparazione croata di baccal\u00e0 legata soprattutto alle tavole della Vigilia e ad altri pasti di magro lungo la costa adriatica. Il nome indica il colore chiaro del composto, ottenuto senza pomodoro: pesce dissalato, patate, aglio e olio d\u2019oliva vengono lavorati finch\u00e9 una parte delle fibre si separa e lega il condimento. La consistenza non deve ricordare una purea perfettamente liscia. Restano piccoli fiocchi di baccal\u00e0 e frammenti di patata, segni di una lavorazione manuale e di una montatura controllata.<\/p><p>La ricetta comincia due giorni prima. Il baccal\u00e0 secco viene tagliato in pezzi, sciacquato e immerso in abbondante acqua fredda in frigorifero. L\u2019acqua viene cambiata ogni otto-dodici ore. Lo spessore e il grado di salatura variano, quindi il tempo indicato \u00e8 una base: dopo quarantotto ore un piccolo frammento cotto pu\u00f2 essere assaggiato. Se il centro resta troppo salato, l\u2019ammollo continua. Questa verifica evita di tentare correzioni tardive con quantit\u00e0 eccessive di patata o olio.<\/p><blockquote class=\"gj-pull\">La dissalazione non \u00e8 un tempo fisso: il piccolo assaggio cotto stabilisce quando il baccal\u00e0 \u00e8 pronto per essere montato.<\/blockquote><p>Dopo la dissalazione, il pesce cuoce in acqua fresca con alloro e due spicchi d\u2019aglio. Il liquido deve fremere, non bollire violentemente, per mantenere la polpa succosa. Quando il baccal\u00e0 si sfoglia facilmente, viene scolato conservando parte dell\u2019acqua di cottura. Pelle e lische vengono eliminate mentre il pesce \u00e8 ancora tiepido. Un controllo accurato con le dita \u00e8 indispensabile: le lische sottili possono nascondersi tra le fibre e diventano pi\u00f9 difficili da individuare dopo la montatura.<\/p><\/div><div class=\"gj-copy-col\"><p>Le patate cuociono separatamente con la buccia, cos\u00ec assorbono meno acqua. Vengono pelate calde e schiacciate grossolanamente. La loro funzione \u00e8 dare corpo e rendere stabile l\u2019emulsione, non dominare il sapore. Per novecento grammi di baccal\u00e0 dissalato, settecento grammi di patate producono una crema sostenuta ma ancora ricca di pesce. Aglio crudo finemente pestato porta il profilo caratteristico; chi preferisce una nota meno forte pu\u00f2 usare gli spicchi cotti nel liquido del baccal\u00e0.<\/p><p>La montatura avviene in una casseruola pesante o in una ciotola resistente. Baccal\u00e0 e patate vengono battuti e mescolati energicamente mentre l\u2019olio entra a filo. Piccole aggiunte di acqua di cottura calda regolano la morbidezza. L\u2019olio non deve formare una pozza n\u00e9 separarsi ai bordi. Quando il composto diventa pi\u00f9 chiaro, lucido e facilmente spalmabile, la lavorazione si ferma. Un frullatore ad alta velocit\u00e0 romperebbe troppo le fibre e potrebbe dare una consistenza collosa.<\/p><p>Il bakalar na bijelo viene servito tiepido o a temperatura ambiente, con prezzemolo e pane tostato. Il limone resta facoltativo e va usato con misura. Il sale viene valutato soltanto alla fine, poich\u00e9 il baccal\u00e0 trattiene una parte variabile della salatura originaria. Preparato alcune ore prima, il composto si compatta in frigorifero; prima del servizio viene lasciato a temperatura ambiente per venti minuti e rimescolato con poca acqua calda o olio. Il risultato corretto \u00e8 bianco avorio, profumato d\u2019aglio e olio, con una trama rustica che mantiene riconoscibile il pesce. Se la crema si rassoda durante l\u2019attesa, viene corretta poco alla volta; un\u2019aggiunta abbondante di liquido renderebbe difficile recuperare la struttura fibrosa, chiara, stabile e ben spalmabile.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Dall\u2019ammollo alla crema rustica<\/p><h3 id=\"recipe-timeline-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Ritmo di preparazione<\/h3><\/div><p class=\"gj-rail-total\">Attivo: 1 h 5 min \u00b7 Ammollo: 48 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"P0D\">Giorno 1<\/time><span>Primo risciacquo e immersione in acqua fredda.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P1D\">Giorno 2<\/time><span>Cambi regolari dell\u2019acqua e controllo della salinit\u00e0.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P2D\">48:00<\/time><span>Bollitura dolce di baccal\u00e0 e patate.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT49H\">49:00<\/time><span>Pulizia, montatura con olio e servizio con pane.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Il baccal\u00e0 secco viene dissalato per quarantotto ore in frigorifero, cambiando pi\u00f9 volte l\u2019acqua. Dopo un assaggio di controllo, cuoce dolcemente con alloro e aglio finch\u00e9 la polpa si separa in fiocchi. Pelle e lische vengono eliminate con cura. Le patate, lessate con la buccia e schiacciate calde, entrano nella casseruola insieme al pesce. Il composto viene battuto mentre l\u2019olio d\u2019oliva viene versato a filo; poca acqua di cottura regola la morbidezza. Aglio pestato, prezzemolo e pepe completano il sapore. La montatura termina quando la massa appare chiara, lucida e spalmabile, ma conserva fibre visibili. Il bakalar viene servito tiepido o a temperatura ambiente con pane tostato, senza aggiungere sale prima dell\u2019assaggio finale.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Ingredienti<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><h4 id=\"recipe-ingredient-group-1-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Per il baccal\u00e0<\/h4><ul><li><strong>550 g di baccal\u00e0 secco salato, pari a circa 900 g dopo l\u2019ammollo<\/strong><\/li><li><strong>3 l di acqua fredda per ogni ciclo di ammollo<\/strong><\/li><li><strong>2 foglie di alloro<\/strong><\/li><li><strong>2 spicchi d\u2019aglio, schiacciati<\/strong><\/li><\/ul><\/section><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><h4 id=\"recipe-ingredient-group-2-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Per la montatura<\/h4><ul><li><strong>700 g di patate farinose<\/strong><\/li><li><strong>180 ml di olio extravergine d\u2019oliva<\/strong><\/li><li><strong>3 spicchi d\u2019aglio, pestati finemente<\/strong><\/li><li><strong>15 g di prezzemolo, tritato<\/strong><\/li><li><strong>1 g di pepe nero macinato<\/strong><\/li><li><strong>2 g di sale fino, solo se necessario<\/strong><\/li><li><strong>120 ml di acqua di cottura del baccal\u00e0, da usare quanto basta<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-3-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><h4 id=\"recipe-ingredient-group-3-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Per servire<\/h4><ul><li><strong>300 g di pane rustico, a fette<\/strong><\/li><li><strong>20 ml di olio extravergine d\u2019oliva per il pane<\/strong><\/li><li><strong>1 limone, tagliato in spicchi, facoltativo<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergeni e sostituzioni.<\/strong> Contiene pesce e glutine. Per una versione senza glutine usare pane certificato. Il baccal\u00e0 gi\u00e0 dissalato pu\u00f2 sostituire quello secco usando 900 g e saltando l\u2019ammollo, ma la salinit\u00e0 deve comunque essere controllata.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Preparazione, passo dopo passo<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Ammollo e controllo<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Avviare la dissalazione<\/p><p class=\"gj-step-x\">Sciacquare il baccal\u00e0, tagliarlo in pezzi e immergerlo in abbondante acqua fredda. Conservare in frigorifero per 48 ore, cambiando l\u2019acqua ogni 8\u201312 ore.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Verificare il sale<\/p><p class=\"gj-step-x\">Cuocere per un minuto un piccolo frammento e assaggiarlo. Prolungare l\u2019ammollo di altre 8 ore se il centro risulta ancora molto salato.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Cottura e pulizia<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuocere il baccal\u00e0<\/p><p class=\"gj-step-x\">Coprire il pesce con acqua fresca, aggiungere alloro e due spicchi d\u2019aglio e portare a leggero fremito. Cuocere per 18\u201320 minuti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Lessare le patate<\/p><p class=\"gj-step-x\">Nel frattempo cuocere le patate con la buccia per 25\u201330 minuti, finch\u00e9 uno spiedino entra senza resistenza. Pelarle e schiacciarle calde.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Eliminare pelle e lische<\/p><p class=\"gj-step-x\">Scolare il baccal\u00e0 conservando 120 ml di liquido. Togliere pelle e ogni lisca, separando la polpa in fiocchi. <span class=\"gj-cue\">Passare due volte le dita nella polpa prima della montatura.<\/span><\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Montatura e servizio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Battere pesce e patate<\/p><p class=\"gj-step-x\">Mettere baccal\u00e0 e patate in una casseruola pesante e lavorarli con un cucchiaio robusto per 3\u20134 minuti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Incorporare l\u2019olio<\/p><p class=\"gj-step-x\">Versare 180 ml di olio a filo continuando a battere. Aggiungere poca acqua di cottura calda finch\u00e9 il composto diventa chiaro e spalmabile. <span class=\"gj-cue\">L\u2019olio deve essere assorbito, senza separarsi lungo i bordi.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Completare e tostare il pane<\/p><p class=\"gj-step-x\">Unire aglio pestato, prezzemolo e pepe; assaggiare prima del sale. Spennellare il pane con 20 ml di olio e tostarlo a 200 \u00b0C per 8 minuti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Servire tiepido<\/p><p class=\"gj-step-x\">Trasferire il bakalar in una ciotola bassa, rigare la superficie con il cucchiaio e accompagnare con pane tostato e limone facoltativo.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Servizio, conservazione e modifiche pratiche<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Presentare il bakalar in una ciotola larga, con una piccola quantit\u00e0 di olio in superficie e prezzemolo tritato. Pane tostato, polenta grigliata o patate lesse sono accompagnamenti adatti. Un vino bianco secco e minerale sostiene aglio e pesce senza aumentare la sensazione salina.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Raffreddare entro due ore e conservare in frigorifero, ben coperto, per un massimo di 2 giorni. Prima del servizio lasciare a temperatura ambiente per 20 minuti e rimescolare con poca acqua calda o olio. Per un consumo caldo, riscaldare dolcemente fino a 74 \u00b0C. Il congelamento \u00e8 possibile per 1 mese, ma pu\u00f2 rendere la patata leggermente granulosa.<\/p><\/section><section class=\"gj-info-card\"><h4>Quattro variazioni praticabili<\/h4><ul><li>Sostituire met\u00e0 delle patate con fagioli cannellini ben scolati per una trama pi\u00f9 rustica.<\/li><li>Usare tutto l\u2019aglio cotto per un sapore pi\u00f9 dolce e meno pungente.<\/li><li>Aggiungere 30 g di capperi dissalati e tritati alla fine.<\/li><li>Servire su fette di polenta tostata al posto del pane.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>L\u2019acqua di ammollo resta sempre fredda e il recipiente va tenuto in frigorifero.<\/li><li>La polpa viene pulita mentre \u00e8 tiepida, quando pelle e lische si riconoscono meglio.<\/li><li>L\u2019olio entra lentamente: versarlo tutto insieme aumenta il rischio di separazione.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Recipiente capiente per l\u2019ammollo<\/li><li>Due pentole medie<\/li><li>Casseruola pesante o ciotola robusta<\/li><li>Schiacciapatate o forchetta<\/li><li>Cucchiaio di legno resistente<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Valori nutrizionali per porzione<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 50 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 760 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> circa 300 g di bakalar con 50 g di pane. <strong>Allergeni principali:<\/strong> pesce e glutine. I valori sono una stima basata su dati di composizione standard; il risultato reale varia con marca, rifilatura, assorbimento dei grassi, dissalazione e dimensione delle porzioni.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Nota finale<\/p><p class=\"gj-close-quote\">Il composto riesce quando resta spalmabile e lucido, ma mostra ancora le fibre del baccal\u00e0.<\/p><p class=\"gj-close-copy\">Ammollo controllato, pulizia accurata e olio versato lentamente danno una crema stabile senza cancellare la struttura del pesce. Il pane tostato completa un servizio semplice e coerente con la preparazione.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na bijelo con patate e aglio montato lentamente con olio d\u2019oliva\",\n  \"description\": \"Baccal\u00e0 dissalato lavorato con patate, aglio e olio d\u2019oliva fino a ottenere una crema rustica, servita tiepida con pane tostato.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croata adriatica\",\n  \"recipeCategory\": \"Crema salata di pesce\",\n  \"cookingMethod\": \"Ammollo, bollitura e montatura\",\n  \"keywords\": \"bakalar na bijelo, baccal\u00e0 bianco croato, crema di baccal\u00e0 e patate, baccal\u00e0 montato con olio, dissalazione del baccal\u00e0\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"P2DT1H5M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"610 kcal\",\n    \"carbohydrateContent\": \"50 g\",\n    \"proteinContent\": \"42 g\",\n    \"fatContent\": \"29 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"760 mg\",\n    \"servingSize\": \"circa 300 g di bakalar con 50 g di pane\"\n  },\n  \"recipeIngredient\": [\n    \"550 g di baccal\u00e0 secco salato, pari a circa 900 g dopo l\u2019ammollo\",\n    \"3 l di acqua fredda per ogni ciclo di ammollo\",\n    \"2 foglie di alloro\",\n    \"2 spicchi d\u2019aglio, schiacciati\",\n    \"700 g di patate farinose\",\n    \"180 ml di olio extravergine d\u2019oliva\",\n    \"3 spicchi d\u2019aglio, pestati finemente\",\n    \"15 g di prezzemolo, tritato\",\n    \"1 g di pepe nero macinato\",\n    \"2 g di sale fino, solo se necessario\",\n    \"120 ml di acqua di cottura del baccal\u00e0, da usare quanto basta\",\n    \"300 g di pane rustico, a fette\",\n    \"20 ml di olio extravergine d\u2019oliva per il pane\",\n    \"1 limone, tagliato in spicchi, facoltativo\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Ammollo e controllo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Avviare la dissalazione\",\n          \"text\": \"Sciacquare il baccal\u00e0, tagliarlo in pezzi e immergerlo in abbondante acqua fredda. 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