This mixture is used as a thickener. All of the ingredients except the olive oil can be puréed in a food processor until smooth. The olive oil is stirred in by hand at the end.
Picada can be used as a thickener for meat and fish stews and soups in much the same way as an aïoli is used to thicken bourride. To thicken fish soups and stews, it is best to whisk the hot cooking liquid into the picada in a bowl. To thicken meat stews, be sure to strain and thoroughly degrease the liquid before combining it with the picada. Again, the liquid should be whisked into the picada, not the other way around. For a perfectly smooth sauce, strain through a fine chinois. One to
|garlic cloves, peeled|
|peeled and toasted almonds|
|parsley, leaves from|
|white bread, lightly toasted, crusts removed|
|extra-virgin olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.