What is Picada?
Picada is a meal usually mixed into the main courses for greater taste and cream. Its origin can be traced back to Catalonia, whose cuisine usually has uniquely flavored meals that mix sweet, salty and salty. In the country of Argentina, however, Picada is served as a course of appetizers with small pieces of food placed on several small bowls or plates, sometimes accompanied by wine. He can give guests something to be waiting for and give them a little taste of what will be the main course.
The word "Picada" in the Catalan came from the root word "Picar" that translates into "prick". This is a suitable definition for the sauce that passes and is absorbed by the main food for greater taste. In Argentina, the word is meant to be "chopped", probably refers to how food is served as food food meals.
As a Catalan cuisine, Picada is usually made of three main ingredients: nuts, bread and broth. Almonds are traditional nut ingredients, but other types of nuts such as walnuts can also be usedNuts, hazelnuts and pine, which is probably the influence of Italian cuisine. The bread used in the sauce should be crunchy and crunchy, soasting, fried or even musty breads are preferred. Cookies and biscuits can also be used for sweeter taste. In terms of liquid component, it is possible to use basic hot water, as well as various supplies of meat and vegetables and wine for cooking.
various spices are also added, so give the sauce more taste and smell like garlic, parsley, saffron and sprinkle salt. You can also add a little olive oil and cumin, and on some occasions, grated or molten chocolate to provide the sauce with some thickness and sweetness. In some varieties, one egg yolk is also mixed. All ingredients are crushed by mortar thickness, initially spices. General Rule thumb is that the ingredients are individually added, by ordering their hardness.
Many chefsAnd recipes recommend that the finished Picada be poured to a main course at least ten minutes before cooking. Adding too soon can overpower the main taste of the bowl and add too late does not cause the bowl to absorb the taste of the sauce efficiently. Picada goes very well with a series of dry meals such as fried and roast chicken or beef, wet dishes such as vegetable stew, and even with pasta.