Picado
Small cubes of beef fried with garlic, wine, and chili, often served with fries.
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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Picado, meaning 'minced' or 'chopped' in Portuguese, reflects a history of utilizing readily available ingredients and simple cooking techniques. Its origins are rooted in the practicality of rural Portuguese cuisine, where meat was often cut into small pieces to stretch limited supplies and enhance flavor through quick cooking. Influences likely include the introduction of chili peppers from the Americas during the Age of Exploration.
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Picado is a common and beloved dish in Portuguese cuisine, particularly in informal settings like tascas (small restaurants or taverns) and family meals. It represents a tradition of sharing simple, flavorful food with friends and loved ones. It's often considered comfort food.
Social Eating
Picado is traditionally served in a communal dish, encouraging diners to share and enjoy the meal together. It fosters a sense of community and camaraderie.
Tasca Staple
You'll frequently find Picado on the menu of tascas across Portugal. Tascas are informal restaurants with a focus on traditional, hearty dishes.
Regional Variations
While the basic components remain the same, regional variations exist. Some regions might use different cuts of beef or adjust the spice level according to local preferences.
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Picado offers a savory and robust flavor profile dominated by garlic, wine, and chili, balanced by the rich taste of beef. It’s often enjoyed with crispy fried potatoes which provide a comforting counterpoint to the spiciness.
The primary flavors derive from the combination of browned beef cubes, generous amounts of garlic, a splash of dry white wine (or sometimes beer), and a touch of chili or piri-piri for heat. Salt and black pepper are essential for seasoning. Some variations incorporate bay leaves for aromatic depth. The quality of the beef is important, as it's the star of the dish. The resulting sauce is savory, slightly spicy, and infused with the aroma of garlic and wine.
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Beef Selection
Choose a tender cut of beef that benefits from quick cooking, such as sirloin or fillet. Cut the beef into evenly sized cubes for uniform cooking.
Browning the Beef
Ensure the pan is hot before adding the beef to achieve a proper sear and develop rich flavors. Avoid overcrowding the pan, as this will steam the beef instead of browning it.
Garlic Flavor
Don't be shy with the garlic! Use fresh garlic and allow it to gently brown in the oil before adding the beef, infusing the oil with its flavor.
Wine Choice
A dry white wine or a light-bodied red wine works best. Avoid sweet wines, as they will clash with the savory flavors. Beer can be used as a substitute for wine.
Spice Level
Adjust the amount of chili to your preferred spice level. Start with a small amount and add more as needed.
Fries are KEY
While rice or bread could be served, crispy french fries, or 'batatas fritas' are the absolute classic.
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