Picada (A Nut And Chocolate Condiment)
Published February 19, 1983
- Total Time
- 20 minutes
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Ingredients
3 cloves peeled, baked garlic (see recipe for baking tomatoes and garlic)
12 browned blanched hazelnuts
12 browned blanched almonds
1 ½ tablespoons browned pine nuts
1 ½ tablespoons grated bitter chocolate
½ teaspoon stem saffron
½ cup fresh, or canned, chicken broth or bottled clam juice
Nutritional analysis per serving
11 grams carbs; 200 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 379 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bake the garlic as indicated in the instructions.
- Step 2
Meanwhile, crush the nuts to a paste. This is best done using a mortar and pestle.
- Step 3
Peel and add the garlic, and continue mashing about five minutes.
- Step 4
Add the chocolate and saffron, and continue mashing about one minute. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
- Step 5
Add the remaining broth and stir to blend.
Private Notes