Picada de Almendras

Almond Picada

Preparation info

  • Makes About

    220 g

    • Difficulty

      Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

Picada, meaning ‘to chop’, is a Catalán technique of making a thick tasty sauce by simply chopping or pounding something firm – like nuts, pulses or bread — with something wet and tasty – like olive oil or eggs. Your best tool is a mortar and pestle but if you want to avoid kitchen biceps feel free to enlist the help of an electric blender.

This picada is used to thicken, flavour and enrich braised chicken or rabbit. It is added to sauces at the last minute and the sauce is then brought to the boil and allowed to rest until served. A picada adds layers of flavour to a dish — like peeking through a series of curtains, each time finding a more exciting and beautiful one.