Paula Wolfert

Almond-Chocolate Picada

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • 24 blanched almonds
  • 4 garlic cloves
  • 2 tablespoons chopped flat-leaf parsley

Method

  1. Toast the almonds.
  2. In a mortar or mini food processor, grind the almonds and garlic to a coarse paste. Add the parsley, toast, cocoa, brandy, and 2 tablespoons of the lamb cooking juices and process or pound until smooth.