quarta-feira, 9 de março de 2011

Picanha ao Forno e Creme de espinafre





Eu deveria ter um caderno chamado: receitas de blá blá blá... Só poria ali aquelas receitas que peguei na fila do supermercado, na feira, em sala de espera de médico, do laboratório de análises clínicas,  no cabeleireiro, no Fórum (juro!), no táxi, aeroporto, avião...

Impressionante, mas é verdade. Eu falo muito, de verdade. Paro na fila do caixa no supermercado, começo a colocar o peso do corpo numa perna, na outra, finjo prestar atenção nas revistas que ficam expostas por ali,  olho (xereto mesmo) para o carrinho do vizinho e...dali dois minutos já estou na maior conversa e muitas vezes com alguma receita.
A receita dessa picanha veio assim. Na fila da carne, no mercado. Em pé, ventando, como sempre, mas a conversa veio e eu guardei a dica. Fiz logo na primeira oportunidade e nunca mais deixei de fazer! E isso já tem muitos anos. 
É bem fácil, uma delícia e...nada ligth!

Picanha:



Comece escolhendo uma peça de picanha bonita e pequena.( Peças grandes indicam animais abatidos mais velhos, com carne mais dura.). Limpe a parte de cima (deixe a gordura da parte de baixo).


Separe uma boa quantidade de manteiga (mais ou menos 200 gramas);


três a quatro limões com bastante sumo; e,


sal marinho triturado quanto baste.


Coloque a  picanha em um refratário ou forma quase do tamanho da carne. Não pode ser muito maior que a peça de carne, para que seja possível "reter" os líquidos.


Salgue a picanha de todos os lados


esfregando o sal na carne.



Leve ao forno  alto (250º) por aproximadamente 20 minutos.


Passados os 20 minutos, retire o refratário do forno e 


esprema o caldo dos limões


vertendo-o sobre a carne.


Volte ao forno por mais 20 minutos .


Após esses 20 minutos, retire novamente a forma do forno e passe a colocar a manteiga, esfregando por toda a  peça




Volte ao forno por derradeiros 20 minutos e 



voilà!!!



Creme de espinafre:



Fiz com 300 gramas de espinafre congelado;


três dentes de alho amassados,


requeijão cremoso (usei 2 copos); e


azeite de boa qualidade.



Leve ao fogo o azeite (mais ou menos 3 colheres de sopa) e deixe esquentar. Coloque o alho esmagado e deixe dar uma leve dourada.


Coloque o espinafre 



mexa levemente e 


tampe. Abaixe o fogo e deixe o espinafre perder o gelo 


e dar uma refogada, mexendo algumas vezes, evaporando os líquidos.


Coloque o requeijão


e misture.


Ponha sal marinho triturado à gosto


misture novamente e


 pronto!

Eu costumo levar a picanha fatiada para a mesa para que cada fatia fique banhada pelo caldo que se forma no refratário, que é delicioso!



Agora é só comer!






89 comentários:

  1. Looks delish! Lovely utensils too! Enjoy the beautiful day, Kellie xx

    ResponderExcluir
  2. Amiga, essa tá super anotada, decorada, memorizada, aprendida kkkk, amei e te digo mais, minha verdura preferida é espinafre, amo, acho que minha mãe tanto me infernizou com essa coisa de poppye que acabei acreditando!! Beijocassss

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  3. Meu Deus, isso é um blog, ou um restaurante tres estrelas Michelin? KKKKK!!!! Uma maravilha isso tudo aqui: carne, espinafres, flores, panelas, put´s...até a mão da cozinheira é bonita!!!!

    Abraço cheio de cinzas, e muita chuva pra voce!

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  4. Êta que fiquei com água na boca de novo!!!
    Picanha é bom demais e não sabia desta dica que quanto maior a peça, o boi é mais velho.
    Muito facinho.
    E espinafre é uma delícia, adoro.
    Beijinhos pro cê.

    Fátima.

    ResponderExcluir
  5. Oh why is EVERYTHING better in Brazil?!
    I gave up eating meat but if I was in Brazil I would eat it in a flash!!
    Miam-miam

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  6. QUE GANAS DE COMERLA...SIENTO EL OLOR...........
    ME GUSTA TODO...LOS CUBIERTOS PRECIOSOS.
    UN SALUDO Y GRACIAS POR TU COMENTARIO.

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  7. Marina,

    Hoje aprendi mais qualquer coisa. Faz uns dias comprei uma peça de picanha, mas escolhi uma de dois quilos, em vez de duas de um quilo. Não voltarei a fazê-lo. Obrigado pela dica!

    Beijo,

    Alexandre

    PS - Esse azeite de oliva que usou é um segredo...português. Tenho a certeza que deu um saber especial.

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  8. Hola desdeVIGO ESPAÑA ..que rica receta de carne asada con espinacas en crema...me apunto a seguirte y te invito a compartir mis receta y blog ..besos MARIMI

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  9. Marina,
    Legal pegar receitas e dicas em filas de supermercados...eu sou meio timida, mas quando o assunto é um dos meus preferidos(filhos e comida), aí não paro de falar...kkkkk
    Adorei a receita, a picanha está suculenta....e esse creme de espinafre maravilhoso.
    Já estou anotando.
    beijos

    ResponderExcluir
  10. Hehehe, adorei o caderno de receitas de blá blá blá, é uma ótima ideia! E esse quadro: " Livrai-nos da tentação... semana que vem!" - é fantástico!
    Adorei esse creme de espinafre.
    Um abraço
    Léia

    ResponderExcluir
  11. Marina, eu também amo picanha feita no forno. E o creme de espinafre em casa não falta, pelo menos 1 vez por semana tenho que fazê-lo.
    Beijos,
    Fabi

    ResponderExcluir
  12. Esta picanha deve estar divina...Marina
    O espinafre então...huuuum
    Obrigada pelas as dicas
    Tenha um lindo dia
    Beijinhos de
    Verena e Bichinhos

    ResponderExcluir
  13. Querida Marina, mi marido va a estar feliz cuando le haga esta carne paso a paso como tu la enseñas!!! Y esa crema de espinacas es muy fácil de hacer para mi también.
    Me encanta la forma en que presentas tus recetas y amo tu cocina!!!!
    muchos cariños

    ResponderExcluir
  14. Lembrei-me de uma receita que decorei ouvindo uma conversa no ônibus e fiz. Era um peixe com várias camadas de cebola, pimentão... Afff!!!
    Mas essa carne não ficou atrás... O marido é o comprador oficial de picanha e sabe muito bem desse detalhe da peça pequena.
    Bom final de semana!

    ResponderExcluir
  15. Querida amiga oi! I have added your blog to my blog list of Viagens

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  16. Quanto capricho meu Deus!Lindo post amiga, que seu fim de semana seja abençoado e muito feliz.
    bj

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  17. Marina, antes de mais nada gostei dos ingredientes. Manteiga Soresina, Azeite Cortes de Cima etc. Com bons ingredientes é que se faz boa cozinha. A carne ficou bonita e com certeza deliciosa. Confesso que estranhei o limão, mas não tenho preconceito contra nada e ninguém. Parabéns pelo blog e pelo grande grupo de seguidores.

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