Picada A Nut And Chocolate Condiment Recipes
PICADA (A NUT AND CHOCOLATE CONDIMENT)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 20m
Yield About two-thirds cup
Number Of Ingredients 7
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
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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- Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once.
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- In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste.
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