INGREDIENTS
- (RECIPE FOR 4 PEOPLE)
- For the picanha:
- 1 picaña
- 3 tbsp floor black pepper
- 2 tbsp candy smoked paprika
- 1 C floor cumin
- For the carrots
- 4 carrots
- 2 cda de curry
- Butter
- Olive oil
- Honey
- Salvia
- For the onions
- 4 very small onions
- Butter
- Olive oil
- Star anise
- Thyme
- For the cauliflower puree:
- 1 cauliflower
- 1 liter of milk
- 1 clove
Gonza Benavidez leaves us a perfect recipe to make a scrumptious picaña.
For the picanha:
We’re going to salt the picaña with grill salt, combine the spices and add the spice combination.
Prepare dinner in a smoker at 90º for six hours or with a stronger oven, about 135º and use a tightly closed iron pot, producing smoke with somewhat wooden shavings, aluminum foil and a rack. Prepare dinner till it reaches round 60º inside.
For the carrots:
Peel the carrots, lower them in ¼ lengthwise, put them on a baking sheet, soak them with the curry, butter, olive oil and sage. Prepare dinner at 180º till golden brown virtually burnt, add somewhat honey on the finish.
For the onions
In a really thick frying pan, place the onions, lower in half, with the pores and skin and flesh dealing with down, add the butter, olive oil, star anise and thyme. Prepare dinner over low warmth and lined with parchment paper till the onion is smooth and golden.
For the cauliflower puree:
Reduce the cauliflower into skinny slices, sauté them with the butter, add somewhat milk, clove them and canopy with parchment paper, including water and milk till the cauliflower is effectively cooked. Then course of it and emulsify with somewhat butter, ending with black pepper.
Plating:
In a bowl, place puree beneath, the picaña lower into slices and the onions and carrots on the aspect.
