Picada: Difference between revisions
CSV import Tags: mobile edit mobile web edit |
CSV import |
||
| Line 1: | Line 1: | ||
== Picada == | |||
[[File:Conill_a_la_xocolata.jpg|thumb|right|A traditional dish using picada: Conill a la xocolata]] | |||
'''Picada''' is a traditional [[Catalan cuisine|Catalan culinary]] technique used to thicken and flavor a variety of dishes. It is a mixture of finely ground ingredients, typically including [[nuts]], [[bread]], [[garlic]], and [[herbs]], which is added towards the end of cooking to enhance the taste and texture of the dish. | |||
== | == Ingredients == | ||
The basic components of a picada can vary, but they often include: | |||
* [[Almonds]] or [[hazelnuts]] | |||
* Stale [[bread]] or [[breadcrumbs]] | |||
* [[Garlic]] | |||
* [[Parsley]] | |||
* [[Olive oil]] | |||
* [[Saffron]] or other spices | |||
These ingredients are traditionally ground together using a [[mortar and pestle]], although modern cooks may use a [[food processor]] for convenience. | |||
== Culinary Uses == | |||
Picada is used in a wide range of [[Catalan]] dishes, from [[stews]] to [[soups]] and [[sauces]]. It is particularly associated with dishes such as [[suquet de peix]] (a fish stew) and [[escudella i carn d'olla]] (a traditional Catalan stew). | |||
=== Conill a la xocolata === | |||
One of the most famous dishes that uses picada is [[Conill a la xocolata]], or rabbit with chocolate. In this dish, the picada is added towards the end of cooking to thicken the sauce and add depth of flavor. The combination of savory and sweet elements, such as chocolate, is a hallmark of Catalan cuisine. | |||
== Preparation == | |||
To prepare a picada, the ingredients are first toasted or fried to enhance their flavors. The nuts and bread are then ground together with garlic and parsley, and the mixture is moistened with olive oil to form a paste. This paste is stirred into the dish during the final stages of cooking. | |||
== Related pages == | |||
* [[Catalan cuisine]] | |||
* [[Mortar and pestle]] | |||
* [[Suquet de peix]] | |||
* [[Escudella i carn d'olla]] | |||
[[Category:Catalan cuisine]] | [[Category:Catalan cuisine]] | ||
[[Category: | [[Category:Cooking techniques]] | ||
Latest revision as of 10:59, 15 February 2025
Picada[edit]
Picada is a traditional Catalan culinary technique used to thicken and flavor a variety of dishes. It is a mixture of finely ground ingredients, typically including nuts, bread, garlic, and herbs, which is added towards the end of cooking to enhance the taste and texture of the dish.
Ingredients[edit]
The basic components of a picada can vary, but they often include:
These ingredients are traditionally ground together using a mortar and pestle, although modern cooks may use a food processor for convenience.
Culinary Uses[edit]
Picada is used in a wide range of Catalan dishes, from stews to soups and sauces. It is particularly associated with dishes such as suquet de peix (a fish stew) and escudella i carn d'olla (a traditional Catalan stew).
Conill a la xocolata[edit]
One of the most famous dishes that uses picada is Conill a la xocolata, or rabbit with chocolate. In this dish, the picada is added towards the end of cooking to thicken the sauce and add depth of flavor. The combination of savory and sweet elements, such as chocolate, is a hallmark of Catalan cuisine.
Preparation[edit]
To prepare a picada, the ingredients are first toasted or fried to enhance their flavors. The nuts and bread are then ground together with garlic and parsley, and the mixture is moistened with olive oil to form a paste. This paste is stirred into the dish during the final stages of cooking.
