{"id":584,"date":"2026-10-05T12:45:12","date_gmt":"2026-10-05T15:45:12","guid":{"rendered":"https:\/\/vaitempero.com\/?p=584"},"modified":"2026-11-10T06:50:57","modified_gmt":"2026-11-10T09:50:57","slug":"panzanella-assada-com-alho-poro-gratinado-cremoso-com-pao-amanhecido","status":"publish","type":"post","link":"https:\/\/vaitempero.com\/?p=584","title":{"rendered":"Panzanella Assada com Alho-Por\u00f3: Gratinado Cremoso com P\u00e3o Amanhecido"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Sabe aquele p\u00e3o amanhecido que sobrou no arm\u00e1rio e voc\u00ea n\u00e3o quer desperdi\u00e7ar? Esta vers\u00e3o quente e gratinada da tradicional <strong>panzanella<\/strong> \u00e9 a solu\u00e7\u00e3o ideal. Combinando peda\u00e7os r\u00fasticos de p\u00e3o embebidos em um creme suave de queijos, ovos e leite com o aroma adocicado do alho-por\u00f3 refogado, o resultado \u00e9 um prato dourado, crocante por fora e incrivelmente macio por dentro.<\/p>\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>3 a 4 x\u00edcaras<\/strong> de p\u00e3o amanhecido cortado em cubos<\/li>\n<li><strong>1 colher de sopa<\/strong> de azeite de oliva<\/li>\n<li><strong>1 dente<\/strong> de alho picado<\/li>\n<li><strong>1 talo grande<\/strong> de alho-por\u00f3 fatiado<\/li>\n<li>Sal e pimenta-do-reino a gosto<\/li>\n<li><strong>2<\/strong> ovos<\/li>\n<li><strong>1 caixinha (200 g)<\/strong> de creme de leite<\/li>\n<li><strong>1 x\u00edcara (240 ml)<\/strong> de leite integral<\/li>\n<li><strong>1\/2 x\u00edcara<\/strong> de queijo mu\u00e7arela ralado<\/li>\n<li><strong>2 colheres de sopa<\/strong> de queijo parmes\u00e3o ralado<\/li>\n<li><strong>1\/2 colher de ch\u00e1<\/strong> de or\u00e9gano seco<\/li>\n<li>Noz-moscada ralada a gosto<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Modo de Preparo<\/h3>\n<p class=\"wp-block-paragraph\"><strong>1. Preparo do p\u00e3o e do refogado:<\/strong> Corte os p\u00e3es amanhecidos em cubos m\u00e9dios e disponha-os uniformemente em um refrat\u00e1rio pr\u00f3prio para forno. Em uma frigideira, aque\u00e7a o azeite de oliva e refogue o alho picado juntamente com o alho-por\u00f3 fatiado at\u00e9 murchar e liberar aroma. Tempere com uma pitada de sal e pimenta-do-reino e distribua sobre os cubos de p\u00e3o.<\/p>\n<p class=\"wp-block-paragraph\"><strong>2. O creme aromatizado:<\/strong> Em uma tigela m\u00e9dia, bata ligeiramente os dois ovos com um fouet. Adicione o creme de leite, o leite, a mu\u00e7arela ralada, o parmes\u00e3o, o or\u00e9gano, uma pitada de sal, pimenta-do-reino e noz-moscada a gosto. Misture bem at\u00e9 homogeneizar.<\/p>\n<p class=\"wp-block-paragraph\"><strong>3. Montagem e forno:<\/strong> Despeje o creme l\u00edquido uniformemente sobre a travessa, garantindo que todos os cubos de p\u00e3o absorvam bem o l\u00edquido. Deixe descansar por cerca de 5 a 10 minutos para hidrata\u00e7\u00e3o. Leve ao forno pr\u00e9-aquecido a 180 \u00b0C a 200 \u00b0C por aproximadamente 25 a 30 minutos, ou at\u00e9 que a superf\u00edcie esteja gratinada, firme e com bordas bem douradas. Sirva quente.<\/p>\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<div class=\"wp-block-embed__wrapper\">\n<iframe title=\"\ud83e\udd56 Panzanella Assada com Alho-Por\u00f3\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Gf0ux8UeFnA?feature=oembed&amp;cc_load_policy=1\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Sabe aquele p\u00e3o amanhecido que sobrou no arm\u00e1rio e voc\u00ea n\u00e3o quer desperdi\u00e7ar? Esta vers\u00e3o quente e gratinada da tradicional panzanella \u00e9 a solu\u00e7\u00e3o ideal. Combinando peda\u00e7os r\u00fasticos de p\u00e3o embebidos em um creme suave de queijos, ovos e leite com o aroma adocicado do alho-por\u00f3 refogado, o resultado \u00e9 um prato dourado, crocante por [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[114,19,21],"tags":[1771,165,1763,1765,1767,1769,1321,1773],"class_list":["post-584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinaria-italiana-pt","category-receitas","category-receitas-salgadas","tag-como-aproveitar-pao-velho","tag-culinaria-italiana","tag-panzanella","tag-panzanella-assada","tag-receita-com-alho-poro","tag-receita-com-pao-amanhecido","tag-receita-facil","tag-torta-de-pao-salgada"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Sabe aquele p\u00e3o amanhecido que sobrou no arm\u00e1rio e voc\u00ea n\u00e3o quer desperdi\u00e7ar? 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Combinando peda\u00e7os r\u00fasticos de p\u00e3o embebidos em um creme suave de queijos, ovos e leite com o aroma adocicado do alho-por\u00f3 refogado, o resultado \u00e9 um prato dourado, crocante por\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Vai Tempero\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/vaitempero.com\/?p=584\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.2\" \/>\n\t\t<meta property=\"og:locale\" content=\"pt_BR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Vai Tempero - Receitas de comida caseira\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Panzanella Assada com Alho-Por\u00f3: Gratinado Cremoso com P\u00e3o Amanhecido - Vai Tempero\" \/>\n\t\t<meta property=\"og:description\" content=\"Sabe aquele p\u00e3o amanhecido que sobrou no arm\u00e1rio e voc\u00ea n\u00e3o quer desperdi\u00e7ar? 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