As you know, there’s no waste here at home, so I had the idea of making this little hideaway with leftovers from a barbecue, and isn’t it delicious?
On occasion we take the meat off the grill when it is still rare, I do this when I know there will be leftovers and I will make a dish with it later. I sautéed the picanha with the leftover vinaigrette (drained the broth). I didn’t use salt because the meat was very salty.
For the puree I used cassava (cassava or cassava) that is already cooked, from a box. I used 500g. As this cassava is firmer, I cooked it a little (5 minutes) in boiling water. Drain, knead with 1 heaping tablespoon of butter, a little cream and salt. I didn’t even need to put the puree back on the heat, because the cassava was very hot.
I put a “bed” of puree, the braised meat, another layer of puree and grated parmesan cheese. I put it in the oven at 200ºC just to brown the crust.
Now that you know what to do with leftovers from your Sunday barbecue, let’s get started!
Click to vote on this post!
