Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Medium
Published 1998
This filling mixture resembles a Catalan picada except for the cilantro. Instead of using the mixture to enrich a sauce, as does a picada, the Portuguese use it as a stuffing. Incidentally, the stuffing is also great in a boned leg of lamb.
For the stuffing, heat
Advertisement
Advertisement
No reviews for this recipe