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Picanha da Praia Tropeiro’s Rondelli Preparation
Ingredients
Tropeiro’s beans: Fry garlic and onion in olive oil. Add bacon and sausage cut in cubes. Allow to brown. Add cooked beans, correct salt and malagueta pepper and add manioc flour. Set aside to cool. Kale: Dip leaves rapidly in boiling water, next in iced water, remove and set aside. To serve: Place leaves on a surface. Cover with sliced calabrese sausage and beans . Roll the leaf like a rondelli and cut in slices of 1,5 cm. Place in a roasting pan and take to oven preheated at 200º C. Pork rump cap is seasoned and grilled.
300 g pork rump cap grilled over charcoal. Tropeiro’s beans: 500 g cooked carioca beans; 200 g bacon in cubes;200 g smoked calabrese sausage in cubes; 50 g chopped onion; 20 g crushed garlic; 100 gr manioc flour; salt and malagueta pepper to taste. Rondelli: 300 g calabrese sausage in fine slices; 1,5 bunch of kale leaves; 2 l boiling water; 2l iced water.
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