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Pica Pau Recipe

Pica Pau Recipe

Pica Pau Recipe. Then add salt, paprika and pepper to taste, the bay leaves, ketchup and the meat. Remove the meat and place it a frying machine.

Portuguese PicaPau (with chicken)
Portuguese PicaPau (with chicken) from alexes-blog.blogspot.com

Season with salt and white. It is often made with beef tenderloin, in which case you can sear the meat until just rare. Add the paprika, chillies, more salt and pepper and meat and saute for 10 minutes.

Place The Meat In A Bowl And Season With The Remaining Ingredients Except The Butter/ Olive Oil.

Marinate for at least 1 hour. Then add salt, paprika and pepper to taste, the bay leaves, ketchup and the meat. Yellow mustard, such as american french's brand.

All Purpose Flour, Milk, Cinnamon Stick, Lemon Peel, White Sugar And 2 More.

Sericaia, or portuguese egg pudding o meu tempero. It is often made with beef tenderloin, in which case you can sear the meat until just rare. Remove fat from the meat and cut it into small, thin slices.

Afterwards, Cover All The Ingredients On The Pan With White Wine (Around 1/2 L).

Place a large pan over a high heat and sear the beef very quickly in the grapeseed. And seafood francesinha, which uses different kinds of seafood (mostly shrimps and tuna) instead of meat and can be found in a handful of eateries around porto. Course sea salt and freshly ground black pepper.

There Is No Need For It To Be In The Fridge During This Time.

You eat this dish with a cocktail stick, picking pieces up and gobbling them a bit like its woodpecker namesake would. Cut the meat into thin strips; Add the beer (or wine).

Add The Paprika, Chillies, More Salt And Pepper And Meat And Saute For 10 Minutes.

Reduce the heat and let it simmer for a while (around 10 minutes), stirring with the spoon every now and then. When the fat starts to sizzle, add the garlic, chilli and beef and season with salt and pepper. Put the beef strip into a bowl with the white wine, dijon mustard, some of garlic (about 1 tsp), chilli, a good pinch of salt and bay leaves.

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