Steps

• Start with preparing the spinach which should be cooled, wash and dry them

• In a pan, brown the garlic with a generous drizzle of oil

  

• Add the spinach, cook over medium heat, covered with a lid, stirring occasionally

  

• Remove the garlic and let them cool. Transfer them to a measuring cup and blend with an immersion blender

  

• In the same pan, sweat the pancetta for a few minutes

  

• In a bowl, combine the spinach, grated Grana Padano, pancetta, Fontina previously diced, egg, a pinch of salt and pepper. Mix well

  

• Take your Picanha, if possible have your butcher prepare the pocket

  

• Stuff the picanha with the spinach mixture

  

• Sew the opening with needle and thread, you won’t struggle because the meat is really tender

  

• Sewn Picanha

  

• In a large pan, melt the butter and oil

  

• Brown the picanha over high heat for 15 minutes

  

• Turn it and let it brown evenly

  

• Wet with the 2 glasses of wine and let it evaporate

  

• Add the peeled garlic cloves and the previously washed sage, and let it flavor for 5 minutes, turning the meat

  

• Transfer the meat to a baking dish or directly into the fryer basket, with its juice add 1 cube and half a glass of water

  

• Insert the dish into the fryer and cook at 340°F for 55 minutes, basting the meat from time to time with its cooking juices, you can also turn it during cooking

  

• Remove the picanha from the oven, let it cool slightly, remove the thread, and transfer it to the cutting board to slice

  

• Cut the slices not too thin

  

• Remove the sage and garlic cloves and transfer the cooking juices to a small pot adding two tablespoons of cornstarch and a bit of pepper

  

• Stir with a whisk and let it thicken slightly

  

• Distribute the slices of stuffed picanha onto individual plates and drizzle with the sauce.

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