Picanha invertida recheada em crostata

Postado por , no dia 24 de novembro de 2014 em Boi
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Modo de Preparo

  • Corte a picanha como se fosse um funil , para que você possa vira-la como se fosse uma meia
  • Depois que você inverter, recheie a peça com a calabresa e a mussarela
  • Faça uma “cama” com 400 g de sal grosso na forma, coloque sobre ela a picanha invertida e recheada, depois cubra com o restante do sal
  • Leve ao forno (200°C) por aproximadamente 1 hora e 30 minutos
  • Quando o sal ficar dourado retire do forno, retire todo sal da peça e sirva em fatias finas com arroz e salada de folhas

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