Albóndigas con Picada de Almendra (Meatballs in Almond Sauce)
Albóndigas con Picada de Almendra
Albóndigas con Picada de Almendra
Albóndigas con Picada de Almendra


I recently saw an episode of Floyd in Spain in which he used a paste
called
Picada in a vegetable stew recipe. He said the Spanish can't cook without
it
Does anyone have a recipe.


does this help you??

Albóndigas con Picada de Almendra (Meatballs in Almond Sauce)

For the Meatballs:
1 lb. ground beef
1/3 cup bread crumbs
1/3 cup chicken broth
1 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. lemon juice
2 Tbsp minced prosciutto
1/2 tsp. salt Black pepper to taste
1 egg white.

Flour for dusting

For the Sauce:
2 Tbsp olive oil
3 Tbsp onion, minced
2 Tbsp tomato, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 bay leaf salt and pepper to taste
1 Tbsp parsley, minced
2 cloves garlic, minced a few strands of saffron, crumbled
1 Tbsp almonds, chopped.
1/4 tsp. paprika.
2 Tbsp fresh or frozen peas.

Make the meatballs by soaking the bread crumbs in the chicken broth. Mix
in
the rest of the ingredients. Shape into 1 1/2" balls. Dust each meatball
with flour.

On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each
side. Lower the heat and add onion. Cook until golden, add tomato and cook
for one minute. Stir in the wine, broth and bay leaf. Season with salt and
pepper, cover and cook for 30 minutes.

Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas (if you are using them) to the meatballs and
cook for 15 more minutes. Serve hot.

Source: Argarita's International Recipes

Picada Sauce


2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped fresh parsley leaves
Olive oil
Salt and pepper

Using a mortar and pestle or a spice mill or a food processor, grind the
garlic, nuts and bread together. Add the parsley and mash until
incorporated
Add in enough oil to the mixture to form a thick paste, about 1/4 cup.
Season with salt and pepper.



Fish Stew

1/2 cup olive oil
2 cups chopped onions Salt Freshly ground black pepper
1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces Spanish brandy
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices
1/2 pound angler fish fillets, sliced into 1/2-inch slices
1/2 pound scampi, peeled
1 dozen clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 recipe Picada (see recipe from above)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread

In a large Dutch oven, over medium heat, add the oil. When the oil is hot,
add
the onions. Season with salt and pepper. Saute until wilted. Season the
squid with salt and pepper. Add to the onions and saute for 1 minute.
Remove
the pan from the heat, add the brandy and carefully flame. Shake the pan
back and forth several times until the flame dies out. Stir in the tomato
paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam
juice and bring to a boil. Reduce the heat to a simmer and cook for 20
minutes. Season the shrimp, fish and scampi with salt and pepper. Add the
clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook
for about 10 minutes, or until all of the shells have opened and the
shrimp/scampi is fully cooked, (**they will turn pink and there tails will
curl completely in). Stir in the Picada sauce. Remove from the heat and
ladle into serving bowls. Garnish with parsley and serve with crusty
bread.



Albóndigas con Picada de Almendra

(Meatballs in an Almond Sauce)

Mike and I had tried several different tapas during our trip to Spain some
years ago. The only one I well remembered, however, was a dish of
meatballs
on a thick sauce that I absolutely loved. I was thus very excited to find
a
recipe for an Andalusian dish that seemed to resemble the one we'd tried
(though I was pretty sure we'd had it in the Basque country, not in
Andalusia). Sure enough, it was the exact same dish. Meatballs are very
commonly served in Andalusia - something not surprising given the Arab
influence in the region. This recipe, however, is typically Spanish. It's
a
little bit more complicated than your regular meatball recipe, but my
guests
(and I!) enjoyed it very much and I would make it again. I think it would
also work great as an appetizer, perhaps served with a light salad. I made
the recipe with very few modifications. I did, however, use ground beef
instead of the ground veal it asked for. In the United States, calves are
kept in extremely inhumane conditions, they are taken as newborns from
their
mothers and kept chained in small crates until they are taken to the
slaughterhouse. I therefore believe it's unethical to eat veal, and
substitute with beef whenever the recipe calls for it. I'd urge you to do
the same. The recipe also called for "skinned, seeded" tomatoes. I was not
up to that much work, so I didn't skin them or seeded them. It worked
fine,
though if you'd like you can skin them and seed them. Similarly, the
recipe
called for blanched almonds - I didn't bother blanching them but you can.
Finally, the recipe called for peas which I skipped because I don't like
them.


Albóndigas con Picada de Almendra


For the Meatballs
1 lb. ground beef
1/3 cup bread crumbs
1/3 cup chicken broth
1 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. lemon juice
2 Tbsp minced prosciutto
1/2 tsp. salt Black pepper to taste
1 egg white.


Flour for dusting

For the Sauce
2 Tbsp olive oil
3 Tbsp onion, minced
2 Tbsp tomato, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 bay leaf salt and pepper to taste
1 Tbsp parsley, minced
2 cloves garlic, minced a few strands of saffron, crumbled
1 Tbsp almonds, chopped.
1/4 tsp. paprika.
2 Tbsp Albóndigas con Picada de Almendra
(Meatballs in an Almond Sauce)


Mike and I had tried several different tapas during our trip to Spain some
years ago. The only one I well remembered, however, was a dish of
meatballs
on a thick sauce that I absolutely loved. I was thus very excited to find
a
recipe for an Andalusian dish that seemed to resemble the one we'd tried
(though I was pretty sure we'd had it in the Basque country, not in
Andalusia). Sure enough, it was the exact same dish.

Meatballs are very commonly served in Andalusia - something not surprising
given the Arab influence in the region. This recipe, however, is typically
Spanish. It's a little bit more complicated than your regular meatball
recipe, but my guests (and I!) enjoyed it very much and I would make it
again. I think it would also work great as an appetizer, perhaps served
with
a light salad.

I made the recipe with very few modifications. I did, however, use ground
beef instead of the ground veal it asked for. In the United States, calves
are kept in extremely inhumane conditions, they are taken as newborns from
their mothers and kept chained in small crates until they are taken to the
slaughterhouse. I therefore believe it's unethical to eat veal, and
substitute with beef whenever the recipe calls for it. I'd urge you to do
the same. The recipe also called for "skinned, seeded" tomatoes. I was not
up to that much work, so I didn't skin them or seeded them. It worked
fine,
though if you'd like you can skin them and seed them. Similarly, the
recipe
called for blanched almonds - I didn't bother blanching them but you can.
Finally, the recipe called for peas which I skipped because I don't like
them.



Albóndigas con Picada de Almendra

For the Meatballs

1 lb. ground beef
1/3 cup bread crumbs
1/3 cup chicken broth
1 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. lemon juice
2 Tbsp minced prosciutto
1/2 tsp. salt Black pepper to taste
1 egg white.


Flour for dusting For the Sauce

2 Tbsp olive oil
3 Tbsp onion, minced
2 Tbsp tomato, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 bay leaf salt and pepper to taste
1 Tbsp parsley, minced
2 cloves garlic, minced a few strands of saffron, crumbled
1 Tbsp almonds, chopped.
1/4 tsp. paprika.
2 Tbsp fresh or frozen peas.

Make the meatballs by soaking the bread crumbs in the chicken broth. Mix
in
the rest of the ingredients. Shape into 1 1/2" balls. Dust each meatball
with flour.
On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each
side. Lower the heat and add onion. Cook until golden, add tomato and cook
for one minute. Stir in the wine, broth and bay leaf. Season with salt and
pepper, cover and cook for 30 minutes.
Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas (if you are using them) to the meatballs and
cook for 15 more minutes. Serve hot.

Adapted from Delicioso sp. fresh or frozen peas.


Make the meatballs by soaking the bread crumbs in the chicken broth. Mix
in the rest of the ingredients. Shape into 1 1/2" balls. Dust each
meatball with flour. On a heavy saucepan heat olive oil to medium-high.
Brown meatballs on each side. Lower the heat and add onion. Cook until
golden, add tomato and cook for one minute. Stir in the wine, broth and
bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas (if you are using them) to the meatballs and
cook for 15 more minutes. Serve hot


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