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Picada Nut Sauce


Use this sauce in which to cook lobster, monkfish, rab­bit, partridge, or chicken.

  • 40 gr skinned hazelnuts and/or almonds, toasted
  • 1/2 tsp saffron
  • 2 cloves garlic
  • 2 Marie biscuits (galletas María)*
  • 1 sprig parsley
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • 100 ml medium sherry, white wine, or vino rancio
  • 100 ml water
  • 25 gr dark chocolate (optional)
  • A few pine nuts (optional)

 

In a mortar or blender crush the toasted nuts with the saffron, garlic, biscuits, parsley, cinna­mon, salt, sherry, and water, adding the chocolate and pine nuts if desired. Add this to par­tially cooked chicken or fish, with more liquid if needed, and simmer another 10-15 minutes. Makes about 250 ml thick sauce.

*Galletas María are a plain, not-too-sweet cookie. Graham crack­ers or plain bread crumbs could be substituted.

 

 

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