Brazillian Food

Hard-cook the eggs. Cool, peel and reserve. Cook the potatoes in boiling water until just tender, but not falling apart. Drain, cool and reserve. Simmer the bacalhau in a separate pan of water until just tender. Drain and cool. Using fingers, flake the cooled bacalhau into large flakes, taking care to remove all bones. Reserve. (All this can be done in advance).

In a large heavy frying pan, heat the oil, then add the onions and saute them. When they begin to color, add the garlic, taking care that it does not burn. Continue sauteing until the onion and garlic are lightly golden. Remove from heat.

In a large glass or ceramic oven dish (like a lasagne pan), alternate layers of potatoes, bacalhau, eggs and the onion/garlic mixture until all ingredients are used up. Place the black olives and tomato slices on the surface of the dish, then sprinkle with the parsley. Place in a pre-heated, medium oven (350F) for approximately 30 minutes, or until the dish is bubbling hot, and the top is lightly browned.

Remove from oven, and drizzle with best quality extra-virgin olive oil. Serve at table directly from the cooking dish. Accompany the dish with white rice and a salad of greens.