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Monday, May 29, 2017

PICADA WITH A SAVORY RECIPE FOR CHICKEN IN ALMOND SAUCE FROM THE 14TH CENTURY


Pounding a "Picada"
Photo by: Lord-Williams
(fr. picar, to crush), sauce, paté or blend pounded in a mortar obtained from mashing various ingredients such as garlic, almonds, hazelnuts, walnuts, herbs and spices, crackers, breadcrumbs and/or livers from different animals, olive oil or other liquid to thicken a dish. Sent Soví explains that this is a basic element in Catalan cooking. This is added five to ten minutes before the end of cooking to thicken dishes and to provide more flavor.

Food processors are not used as they grind foods. Ingredients for Picadas must be crushed together using a mortar and pestle.

Both Sent Soví and Nola provide numerous recipes calling for a picada. Some of these, previously published in the Medieval Spanish Chef blog are found in the following blogs with recipes from Sent Soví or Nola:

Blog title: Melva, with Sent Soví recipe CIIII – Fried Fish in Escabeche, published June 1, 2016.
Blog title: Frejurate with Sent Soví recipe CXXVI  - Noumble Pottage, published August 27, 2014
Blog title: Bullabesa with Sent Soví recipe CXXXXVI - Sautéing White Lobster or Cuttlefish or Calamari, published May 14, 2012.
Blog title: Asador with Nola recipe xxxix-1 - Dobladura de Ternera, published May 14, 2012
Blog title: Champiñones with Nola recipe lii-3 - Trufa en Salsa published  December 3, 2013.
Blog title: Pedaso with Nola recipe lxvi-2 - Squid And Cuttlefish Pottage 
published February 6, 2017.

[Anón. Sent Soví. 1979: CIIII:133-134; CXXVI:141:CXXXXVI:156-157 etc; Lladonosa. 1984:132:136:159 etc; and Nola. 1989: xxxix-1: lii-3: lxvi-2 etc]  

ANOTHER MIRRAUSTE, HALF ROASTED CHICKEN IN ALMOND SAUCE 
ADAPTED FROM ANÓN SENT SOVÍ 
#LV QUI PARLA EN ALTRA MANERA CON SE FFA MIG-RAUST. Pp 99-100[1]

Ingredients

Absolutely Delicious
Photo by: Lord-Williams
1 chicken (about 3 lb)
1 tbsp olive oil
1 chicken liver
½ c ground almonds
1 c chicken broth
½ tsp ginger
¼ tsp cinnamon
freshly ground pepper
¼ c sugar
1 tbsp verjuice

Preparation

Joint the chicken in the usual way and cook in oil over low heat for about 20 minutes turning from time to time, or until the chicken is almost cooked but not browned. Transfer to a clean pan or casserole. Meanwhile gently cook the liver in the same oil turning to cook all sides, until cooked through.

In a food processor blend together almonds, chicken broth, liver, spices, sugar and verjuice. Strain this sauce over chicken, pushing down on the residue on the sieve to extract a much as possible. Simmer over gentle heat for 15-20 minutes stirring and turning the chicken pieces occasionally. The sauce should reduce somewhat and thicken.

Check seasoning before serving. t may be necessary to add a little salt or to correct the sweet/sour balance by adding sugar or verjuice.


[1] See blog titled churrasco published January 14, 2012 for a different version of this recipe.

ANÓN SENT SOVÍ # LV QUI PARLA EN ALTRA MANERA CON SE FFA MIG-RAUST pp 99-100






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