Pica pau means ‘woodpecker’, but in this case it is a recipe for quick fried beef with pickles! You eat this dish with a cocktail stick, picking pieces up and gobbling them a bit like its woodpecker namesake would. My version uses beef fillet; if you ask your butcher to give you the tail ends of the fillet it will be a lot cheaper, without compromising on flavour. I use Ibérico ham for its rich, sweet flavour. You could use other cured hams, but remember to check the salt� content, since some types are saltier and less nutty than Ibérico. When I dream of this dish, which I often do, it always comes with an ice-cold draught beer.
Click here for this recipe: https://www.thecaterer.com/articles/517035/recipe-of-the-week-pica-pau-quick-fried-beef-with-pickles
