picada

February 20, 2010

This recipe comes from Deborah Madison. She suggests making it in association with the Potato Chickpea Stew but it’s great on soups, other stews, or as a thickener to various dishes.

Picada

A lively seasoning of fried bread, and garlic, picada is used in Spanish dishes as a thickener and flavouring. Picada is also a good addition to pasta and plain vegetables. To make 1/2 cup picada, toast 1/4 cup peeled almonds in a 350F oven until they’re pale gold, 8 – 10 minutes. Remove and set aside. Meanwhile, slowly fry one slice of white country-style bread in 2 tbsps olive oil until golden on both sides. Grind the bread, almonds, and 2 large garlic cloves and pinch of salt in a food processor to make a crumbly paste.

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