Name: Picada de Pan (Bread Picada)
Yield: Makes About 450 g (1 lb)
Cuisine: Spain
Ingredients: 80 ml (2½ fl oz ⅓ cup) extra virgin olive oil; 4 garlic cloves, unpeeled; 4 slices 2-day-old pasta dura or other firm crusty bread, about 1 cm (½ inch) thick; 110 g (3¾ oz/½ cup) cooked chickpeas; 2–3 tablespoons cooking water from chickpeas, plus extra; sea salt

Preparation info

Makes About
450 g

Difficulty
Complex

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Ingredients

80 ml (2½ fl oz ⅓ cup) extra virgin olive oil
4

Method

Heat the olive oil in a frying pan and gently fry the garlic cloves in their skins for 30 seconds. Add the bread slices and season while in the pan. Fry the bread slices for about 2 minutes each side, or until golden. Remove the bread and garlic from the pan and drain on paper towel. Allow to cool a little, then break the bread into 5