Meat paçoca served with banana vinaigrette (reuse)

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Components

• One serving of roasted picanha, approximately 60 grams.
• 1 teaspoon of olive oil
• One-third cup of toasted cassava flour (tea measure)
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Remove the fat and cut the picanha slice into medium-sized pieces. Place them in a processor and pulse until finely chopped. If the meat is not finely ground, heat a frying pan over medium heat and sear the slice for just 1 minute on each side to help it grind more easily.

1. Place a frying pan over medium heat. Add the olive oil, then the shredded meat, and cook for approximately 1 minute. Turn off the heat, stir in the flour, season with salt and ground pepper, and mix thoroughly.

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Components

• One unripe banana
• 1/4 of a purple onion
• 2 tablespoons of lemon juice
• 1 tablespoon of olive oil
• 1 teaspoon of honey
• 2 sprigs of fresh parsley
• A small dash of salt

Setup mode

1. Remove the skin and finely slice the purple onion. Rinse and pat dry the parsley stems.

1. To cube the banana: peel it and slice it lengthwise in half; place the flat side down and cut it lengthwise again in the middle; then slice into approximately 2 cm cubes.
2. In a bowl, combine the cubed banana and chopped onion. Drizzle with lemon broth, honey, and olive oil. Add salt to taste and stir thoroughly.
3. To layer the marmite: start by placing the banana vinaigrette in a glass jar, then add a layer of parsley, and top with the meat paçoca. Seal the jar and refrigerate until ready to eat.

Forno picanha

This is the recipe for roasted picanha seasoned with coarse salt.

Purchase only what is necessary.

Store

Tigela média [pimenta-do-reino], Coleção Paninha

Tramontine Wooden Table

Faca de chef Tramontina de 10 polegadas

Ceraflame Ceramic Cooking Machine

Sealed glass container, Urban Copper