Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Catalan Picada - Pesto from Catalonia 3 tablespoons extra-virgin olive oil Two 1/2-inch-thick baguette slices 6 roasted blanched almonds 6 roasted hazelnuts 1 large garlic clove 1 tablespoon water 2 tablespoons minced parsley In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the bread and cook over high heat, turning until toasted; cut into small cubes. Transfer the cubes to a mini food processor. Add the almonds, hazelnuts and garlic and pulse until finely chopped. Add the remaining 1 tablespoon of olive oil and the water and process to a paste. Add the parsley and pulse to combine. Makes 1/4 cups Total time: 15 mins Autor: Stanley Lobel Source: Food & Wine, October, 2005 Formatted by Chupa Babi: 02.26.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 I am from that part of the world and I can vouch for the authenticity of this recipe. Traditionally it is made with a mortar and pestle. I still make it with a mortar and pestle, maybe I will try my magic bullet with it next time. I also wanted to say that this is not used like an Italian style pesto. The way it is used is to add body, richness and flavor to various Catalan dishes, mostly stews of various types. I use it in Catalan chickpea stew for example. It is added during the last phase of the dish, just to bring it up a notch as some say. It is great added to simple white beans too. Thanks for posting Chupa, it made me a little home-sick.....even though California rocks and I love it here too! , Chupa Babi <recetta wrote: > > @@@@@ > Catalan Picada - Pesto from Catalonia > > 3 tablespoons extra-virgin olive oil > Two 1/2-inch-thick baguette slices > 6 roasted blanched almonds > 6 roasted hazelnuts > 1 large garlic clove > 1 tablespoon water > 2 tablespoons minced parsley > > > > > In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the bread and cook over high heat, turning until toasted; cut into small cubes. > Transfer the cubes to a mini food processor. Add the almonds, hazelnuts and garlic and pulse until finely chopped. Add the remaining 1 tablespoon of olive oil and the water and process to a paste. Add the parsley and pulse to combine. > > Makes 1/4 cups > Total time: 15 mins > > Autor: Stanley Lobel > Source: Food & Wine, October, 2005 > Formatted by Chupa Babi: 02.26.08 > > ----- > > > > > ______________________________\ ____ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ > Quote Link to comment Share on other sites More sharing options...
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