Picanha
A cut of beef popular in Brazil, known for its tender and flavorful qualities. Usually served grilled with side dishes like rice, beans, and farofa.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The exact origins of Picanha are somewhat debated, but it is widely believed to have gained popularity in the mid-20th century in Brazilian churrascarias (barbecue restaurants). Butchers experimented with different cuts, and the picanha, previously a less-desirable cut, was 'discovered' for its flavor and tenderness when grilled with the fat cap intact.
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Picanha is a centerpiece of Brazilian churrasco, representing a social and communal dining experience. It's more than just a meal; it's a celebration of food, family, and friends. It is often associated with special occasions and gatherings.
Churrasco Tradition
Picanha is a staple of churrasco, the Brazilian barbecue tradition, where various cuts of meat are cooked over an open flame or in a special rotisserie oven. Guests are often served by 'passadores' who carve the meat directly onto their plates.
Social Gathering
Sharing picanha is an inherently social activity. The large cuts of meat are meant to be shared amongst a group, fostering a sense of community and camaraderie.
National Pride
Picanha is considered a national dish by many Brazilians and is a source of pride, showcasing the country's culinary heritage and love for high-quality beef.
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Picanha boasts a rich, beefy flavor enhanced by the rendered fat cap. It is savory and naturally seasoned by its own juices. The fat provides a creamy texture and nutty undertones to the meat.
The primary flavor comes from the high-quality beef and the rendering fat cap. Often, only coarse salt is used as seasoning to allow the natural flavors to shine. The fat, when cooked properly, becomes crispy on the outside and melts in the mouth, contributing significantly to the overall taste and texture. The meat itself is tender and juicy, possessing a distinct beefy richness that is intensified by the grilling or roasting process. Some chefs might use a garlic rub or pepper, but it's generally minimal.
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Fat Cap Retention
Never remove the fat cap! This is crucial for flavor and moisture. Score the fat cap in a crosshatch pattern to help it render evenly and create crispy edges.
Salting Technique
Use coarse salt (kosher or sea salt) generously but evenly. Salt the picanha about 30-60 minutes before cooking to allow the salt to penetrate the meat.
Cooking Method
Grilling is the most common method. Cook over medium-high heat, fat-side down first, until the fat is rendered and golden brown. Flip and cook to desired doneness (medium-rare to medium is recommended). Alternatively, roast in the oven or use a rotisserie.
Cutting and Serving
After cooking, let the picanha rest for 10-15 minutes before slicing against the grain. Slice thinly for maximum tenderness. Traditionally, it is served in thin slices directly off the grill or from the roasted cut.
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