Culinary Institute of America

Picada

Preparation info
  • Yield:

    3 cups

    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 6 oz/170 g baguette, cut into ½-in/1-cm slices
  • 1 pint/480

Method

  1. Fry the bread in the olive oil until golden brown and crispy throughout. Keep the oil for later use.
  2. In a food processor, grind the almonds, hazelnuts, garlic, bread, and salt to a coarse paste. Add the parsley and continue to process.
  3. In a mixing bowl, combine the bread-nut mixture with the olive oil left over from frying the bread to form a slightly