Picado Regional
Small pieces of fried beef, often served with chips. A traditional Madeiran dish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Madeiran cuisine has been influenced by its geographical location and history as a trading post. The abundance of locally sourced ingredients, combined with influences from Portuguese colonizers and traders from around the world, have shaped the unique culinary identity of the island. Picado likely evolved as a way to share meat amongst a group, using readily available beef and simple cooking methods.
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Picado Regional is more than just a meal; it's a social event in Madeira. It's commonly shared amongst friends and family, creating a communal dining experience. The dish represents the island's welcoming culture and its emphasis on sharing and conviviality.
Sharing Tradition
Picado is traditionally served in a large communal dish in the center of the table, encouraging everyone to share. Forks are used to take pieces from the central dish, fostering interaction and a sense of community.
Social Gathering Staple
It is a popular choice for informal gatherings, celebrations, and family meals. Its ease of preparation and satisfying flavors make it a go-to dish for social events.
Regional Pride
Picado Regional is a source of pride for Madeirans and represents their unique culinary heritage. It is often featured in local restaurants and festivals, showcasing the island's gastronomy.
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Picado Regional offers a savory and satisfying flavor profile. The tender beef is complemented by the saltiness of the garlic and wine marinade, and the richness of the frying oil. Often enjoyed with crispy fries, it's a simple yet hearty dish.
The core flavors come from the small pieces of beef, typically marinated with garlic, wine (often Madeira wine), and sometimes bay leaf and other local herbs. The beef is then fried in oil, resulting in a crispy exterior and tender interior. Salt and pepper are essential seasonings. The accompanying fries provide a contrasting texture and carbohydrate element, completing the meal. The use of garlic and wine enhances the savory notes, while the frying process contributes to the overall richness and satisfying nature of the dish.
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Beef Selection
Use a tender cut of beef, such as sirloin or fillet, for the best results. Cut the beef into small, bite-sized pieces for even cooking and easy sharing.
Wine Choice
If available, use a dry Madeira wine in the marinade to impart an authentic Madeiran flavor. If Madeira wine is unavailable, a dry white wine can be used as a substitute.
Frying Temperature
Ensure the oil is hot enough before adding the beef to achieve a crispy exterior. Avoid overcrowding the pan to prevent the oil temperature from dropping and resulting in soggy beef.
Accompaniments
While fries are the most common accompaniment, consider serving Picado with bolo do caco (Madeiran garlic bread) or a simple salad for a more balanced meal.
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