Picada A Nut And Chocolate Condiment Food

PICADA (A NUT AND CHOCOLATE CONDIMENT)

Picada (A Nut And Chocolate Condiment) image

Provided by Craig Claiborne And Pierre Franey

Time 20m

Yield About two-thirds cup

Number Of Ingredients 7

Ingredients

3 cloves peeled, baked garlic (see recipe for baking tomatoes and garlic)
12 browned blanched hazelnuts
12 browned blanched almonds
1 1/2 tablespoons browned pine nuts
1 1/2 tablespoons grated bitter chocolate
1/2 teaspoon stem saffron
1/2 cup fresh, or canned, chicken broth or bottled clam juice

Steps:

Bake the garlic as indicated in the instructions.
Meanwhile, crush the nuts to a paste. This is best done using a mortar and pestle.
Peel and add the garlic, and continue mashing about five minutes.
Add the chocolate and saffron, and continue mashing about one minute. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
Add the remaining broth and stir to blend.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 5 grams, TransFat 0 grams

PICADA

Picada image

Provided by Ferran Adrià

Yield For 2 1/2 cups

Number Of Ingredients 5

Ingredients

5 1/4 tsp saffron threads
6 garlic cloves
3 1/3 cups fresh parsley leaves
Scant 1 cup extra-virgin olive oil
1 cup toasted blanched hazelnuts

Steps:

Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.

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