Picada

Picada is a traditional culinary technique and ingredient used in Mediterranean cuisine, particularly in Spain, Catalonia, and parts of Italy. It is a mixture of garlic, herbs, and spices that is used to flavor a variety of dishes.

History

The use of picada dates back to the Middle Ages, when it was used as a way to preserve and enhance the flavor of food. It was particularly popular in the Mediterranean region, where the ingredients used in picada were readily available.

Preparation

Picada is typically made by grinding together garlic, herbs, and spices in a mortar and pestle. The specific ingredients used can vary, but common ones include parsley, saffron, almonds, and pine nuts. The mixture is then used to flavor dishes such as stews, soups, and sauces.

Usage

In Catalan cuisine, picada is often used as a thickening agent for stews and sauces. It is also used to add depth of flavor to dishes. In Italian cuisine, a similar mixture known as battuto is used.

Variations

There are many variations of picada, depending on the region and the dish it is being used in. For example, in Valencia, a variation known as picada de res is used, which includes beef in addition to the traditional ingredients.

See also

• Sofrito
• Mirepoix
• Battuto
• Cuisine of Catalonia
• Cuisine of Valencia

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