Almond-Chocolate Picada

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 24 blanched almonds
  • 4 garlic cloves
  • 2 tablespoons chopped flat-leaf parsley
  • 1 slice of stale country white bread, cut 1 inch thick and toasted, crust trimmed
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon brandy
  • 2 teaspoons cooking juices from Fall-Apart Lamb Shanks


  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.