The Catalan TableCharcuterie Board
The "picada" is an aromatic blend of fresh parsley leaves and extra virgin olive oil, which adds a smooth texture and intense flavor to your dishes.
Ingredients
Servings:
4
Ingredients
- 25 gchopped parsley
- 40 mlextra virgin olive oil
- 0 saffron
- 35 gtoasted hazelnuts
- 1 garlic
Nutritional Information
Per 100 g
Calories
574 kcal
Protein
6 g
Fat
59.9 g
Carbohydrates
8.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Wrap the saffron threads in aluminum foil and lightly toast them in a pan without oil for 2 to 3 seconds over medium-high heat, being careful not to burn them. Remove them immediately from the pan.
- Place the peeled garlic and clean parsley leaves (without stems) in a bowl or deep container.
- Add the toasted saffron threads to the same bowl.
- Incorporate the olive oil and blend with a hand blender until a grainy paste is obtained.
- Gradually add the hazelnuts while continuing to blend, until a homogeneous and fine-grained paste is achieved.
Recommendations & Tricks
- When grinding the hazelnuts, use short, quick pulses to prevent them from turning into an oily paste; this will help maintain the desired texture of the mixture.
- To intensify the flavor of the saffron, slightly heat the threads before adding them to the mixture; do this in a small pan without oil for a few seconds.
- If you want to prepare the mixture in advance, store it in an airtight container with a drizzle of extra virgin olive oil on top; this will help preserve the flavors and prevent it from drying out.
Original recipe
View or download the original PDF document.