A lively seasoning of fried bread, almonds, and garlic, picada is used in Spanish dishes as a thickener and flavoring. Picada is also a good addition to pasta and plain vegetables.
- ¼ cup peeled almonds
- 1 slice white country-style bread
- 2 tablespoons olive oil
- 2 large garlic cloves
- Pinch of salt
To make ½ cup picada, toast ¼ cup peeled almonds in a 350°F oven until they’re pale gold, 8 to 10 minutes. Remove and set aside. Meanwhile, slowly fry one slice of white country-style bread in 2 tablespoons olive oil until golden on both sides. Grind the bread, almonds, and 2 large garlic cloves and pinch of salt in a food processor to make a crumbly paste.