Picada Recipes

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PICADA



Picada image

Provided by Ferran Adrià

Yield For 2 1/2 cups

Number Of Ingredients 5

5 1/4 tsp saffron threads
6 garlic cloves
3 1/3 cups fresh parsley leaves
Scant 1 cup extra-virgin olive oil
1 cup toasted blanched hazelnuts

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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