PICADAS (CRIMPED MASA TARTLETS)
The size of these crimped tartlets can vary. I've seen them as large as five inches in diameter, which is manageable at a dinner table but too messy for a passed appetizer, which is how I like to serve them. Three inches is the most useful size.I am giving directions for briefly frying the picada shells in hot lard, the authentic Veracruzan technique. But when I serve them I often simplify things by reheating the shells on a griddle and just brushing them lightly with melted lard. This saves a lot of calories and a mess! Reduce the amount of lard to 2 to 3 tablespoons if you choose this option.
Provided by Zarela Martinez
Yield 20
Number Of Ingredients 8
Steps:
- With your hands, work the salt into the masa and divide into 20 to 22 walnut-sized balls. Press them into rounds about 3 inches across and 1/8 inch thick. Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
- Lightly grease a griddle or large cast-iron skillet and place over medium-high heat until a drop of water sizzles on contact. Have ready a basket lined with tea towels. Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking. Place two of the prepared masa rounds on the hot griddle and bake for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look. Turn and cook the other side for another 1 to 1 1/2 minutes. Remove to a plate or work surface; while they are still hot, quickly pinch up the edges into a slightly raised rim. Place them in the basket and cover snugly with the towels. Continue with the remaining masa rounds, two at a time.
- In a small saucepan, heat the lard over medium heat until hot but not quite rippling. When ready to serve, arrange the picadas on a griddle and brush with the melted lard.
- Top half of the picadas with about 1 tablespoon of Salsa Verde de Aguacate and the other half with about 1 tablespoon of salsa de chile colorado. Scatter some of the cheese over the sauce in each picada and top each one with a swirl of crema and optional chopped onion.
Nutrition Facts : ServingSize 1 serving, Calories 180 calories, Sugar 1 g, Fat 10 g, Carbohydrate 19 g, Cholesterol 16 mg, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, Sodium 185 mg
PICNIC PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.
PICADA
Provided by Ferran Adrià
Yield For 2 1/2 cups
Number Of Ingredients 5
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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