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The Cuban Cuisine Primer
Ramona V. Abella
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Picadillo
by Ramona V. Abella
This is just one of many versions of this most
tasteful and earthy of dishes which, to my surprise and delight, is almost
identical to one I enjoyed many years ago, prepared by a very experienced
cook from West Africa, while visiting friends in Connecticut!
Servings:
4 - 6
Ingredients:
- 1½ lb lean ground beef
- 1 large onion, diced
- 4 garlic cloves crushed
- 15 green, stuffed olives
- 10 capers
- 1/3 cup water
- 3 dry bay leaves
- 1/3 cup seedless raisins
- 1 small can tomato sauce
- 4 Tablespoons vinegar
- ½ Tablespoon salt
- 3 Tablespoons olive oil
Optional Ingredients:
- 1 small green pepper, cored and diced
- 1 teaspoon dried oregano
- ½ to 1 cup fresh cilantro, diced
Vegetarians:
Try using soy-based imitation hamburger product for this dish. It
works!
Method:
Season the beef with all the
ingredients by mixing them well in a bowl. If possible, do this in advance, 1 to 10 hours prior to actually making the dish. Cook in a very large pot
or skillet over medium heat, stirring occasionally and adding bits of
water if needed to keep the beef from drying. Continue to cook, covered,
until the beef is thoroughly cooked and the sauce has thickened. Keep warm
until ready to serve. Variation:
While the Picadillo is cooking, fry 3 small or 2 medium, peeled and diced
potatoes in a separate skillet in a small amount of light oil until they
are slightly browned and crispy. Drain on paper towels and keep warm. Add
to Picadillo just prior to placing the dish on the table. This touch makes
Picadillo a truly traditional favorite.
Ms. Ramona V. Abella's website:
The Cuban Food Fairy
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