Sauce
Description
A universal dressing for salads and hot dishes. This sauce is also excellent for preparing pasta, pizza, and savory baked goods, and it is served with poultry. Traditionally, the sauce was made from almonds ground in a mortar, but in modern versions you can replace them with another nut. Hazelnuts, pine nuts, walnuts, or a combination of these are increasingly common in this sauce. It is perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the ingredients. Wash and dry the parsley. Use previously roasted nuts.
- 2
Step 2
Place a generous pinch of saffron onto a sheet of foil folded in half.
- 3
Step 3
Wrap the foil into a packet, place it on a dry skillet, and dry the saffron for a few seconds over medium heat.
- 4
Step 4
Separate the parsley leaves from the stems, place them in the blender bowl, add the nuts and a clove of garlic.
- 5
Step 5
Add saffron, salt, and pepper to taste, pour in olive oil and wine vinegar.
- 6
Step 6
Blend all the ingredients into a puree. You can adjust the thickness by adding boiled water or vegetable broth.
- 7
Step 7
Transfer the paste to a convenient container and refrigerate until ready to serve. The "Picada" sauce is ready!