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- Picada abstract "For the Colombian cuisine dish see Picada (Colombian cuisine)Picada (Catalan pronunciation: [piˈkaðə]) is one of the characteristic sauces and culinary techniques essential to Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.Often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. Picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. There are many variants for the rest of ingredients. The commonest ones are garlic (so often it is considered almost essential), saffron (considered essential too by many cooks), and / or parsley (yet another regular appearance too). Other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cummin, herbs and other spices.The picada is prepared in the mortar and must contain a basic triad: almond, bread and some liquid. Almonds are toasted and can be replaced by another nut like hazelnut, pinenut, walnut, or some combination of those. Hard, dry bread is crushed on the mortar, that is, toasted or stale, or bread crust, or fried in oil on the pan, or even some sort of sweet biscuit or cookie. The liquid used is usually the cooking juice but stock or hot water can be used as well.".
- Picada wikiPageID "25979739".
- Picada wikiPageLength "2895".
- Picada wikiPageOutDegree "36".
- Picada wikiPageRevisionID "696126073".
- Picada wikiPageWikiLink Almond.
- Picada wikiPageWikiLink Biscuit.
- Picada wikiPageWikiLink Bread.
- Picada wikiPageWikiLink Catalan_cuisine.
- Picada wikiPageWikiLink Category:Catalan_cuisine.
- Picada wikiPageWikiLink Category:Culinary_terms.
- Picada wikiPageWikiLink Category:Sauces.
- Picada wikiPageWikiLink Chicken.
- Picada wikiPageWikiLink Chocolate.
- Picada wikiPageWikiLink Cinnamon.
- Picada wikiPageWikiLink Culinary_art.
- Picada wikiPageWikiLink Cumin.
- Picada wikiPageWikiLink Garlic.
- Picada wikiPageWikiLink Hazelnut.
- Picada wikiPageWikiLink Italian_cuisine.
- Picada wikiPageWikiLink Juice.
- Picada wikiPageWikiLink Liquid.
- Picada wikiPageWikiLink Liver.
- Picada wikiPageWikiLink Mayonnaise.
- Picada wikiPageWikiLink Mediterranean_diet.
- Picada wikiPageWikiLink Mortar_and_pestle.
- Picada wikiPageWikiLink Occitan_cuisine.
- Picada wikiPageWikiLink Parsley.
- Picada wikiPageWikiLink Pesto.
- Picada wikiPageWikiLink Picada_(Colombian_cuisine).
- Picada wikiPageWikiLink Pine_nut.
- Picada wikiPageWikiLink Rabbit.
- Picada wikiPageWikiLink Romesco.
- Picada wikiPageWikiLink Saffron.
- Picada wikiPageWikiLink Sauce.
- Picada wikiPageWikiLink Sofrito.
- Picada wikiPageWikiLink Staling.
- Picada wikiPageWikiLink Stock.
- Picada wikiPageWikiLink Valencian_cuisine.
- Picada wikiPageWikiLink Walnut.
- Picada wikiPageWikiLink Water.
- Picada wikiPageWikiLinkText "Picada".
- Picada wikiPageWikiLinkText "picada".
- Picada wikiPageUsesTemplate Template:IPA-ca.
- Picada subject Category:Catalan_cuisine.
- Picada subject Category:Culinary_terms.
- Picada subject Category:Sauces.
- Picada hypernym Sauces.
- Picada type Food.
- Picada type Food.
- Picada type Ingredient.
- Picada comment "For the Colombian cuisine dish see Picada (Colombian cuisine)Picada (Catalan pronunciation: [piˈkaðə]) is one of the characteristic sauces and culinary techniques essential to Catalan cuisine and Valencian cuisine.".
- Picada label "Picada".
- Picada sameAs Q3028160.
- Picada sameAs Picada.
- Picada sameAs Picada.
- Picada sameAs Picada_(técnica_culinaria).
- Picada sameAs Picada.
- Picada sameAs m.0b6hz2j.
- Picada sameAs Q3028160.
- Picada wasDerivedFrom Picada?oldid=696126073.
- Picada isPrimaryTopicOf Picada.