picada recipe

Recipe video above. This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. But fear not! This is not a complex Michelin star dish. It’s a simple bean soup from the El Bulli staff cookbook, &quot;The Family Meal&quot;.If this tasty little number is good enough for the folks behind this world class restaurant, it’s good enough for the rest of us!Don&#39;t skip the Picada. It totally makes it.

Simple Bean Soup from El Bulli (world's all time greatest restaurant!)

tbsp extra virgin olive oil

garlic ((large), minced)

brown onion (large) (, finely chopped (~180 grams/6 ounces))

thyme

rosemary

bay leaf (, fresh (or 1/2 dried))

tomato passata ((Note 1))

cannellini beans (, drained (Note 2

vegetable stock

parsley leaves

garlic ((medium), roughly chopped)

whole hazelnuts (, skin on)

Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.

Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don&#39;t skimp on this step, it&#39;s key for flavour!

Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it&#39;s bubbling very gently and simmer for 15 minutes with the lid off.

Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stock. Blitz until smooth then stir it back into the soup to thicken the broth.

Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.

Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).

Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they small nutty.

Roughly chop then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it&#39;s like pesto - not completely smooth. Use per recipe.

Picada:

Make this amazing Picada recipe, a Spanish-style pesto that can be used as a condiment to flavor just about anything.

Easy Picada Recipe (Spanish-Style Pesto)

extra virgin olive oil (divided)

parsley, finely chopped (10 grams)

garlic cloves, finely chopped

salt

almonds (30 grams)

In a skillet large enough to hold the bread, heat 2 tablespoons of olive oil over medium heat.

Add the bread and toast on both sides until golden ( about 2 to 3 minutes on both sides—the bread should gently sizzle in the oil).

Remove bread from the pan and transfer to a cutting board. Cut into small cubes.

Add the toast, parsley, garlic, salt, almonds, and 1 tablespoon of olive oil in a blender or food processor. Blend or pulse until everything is finely chopped, and you get a crumbly picada.

Remove from the blender. Transfer to a container of choice and stir in 1 tablespoon of olive oil until well incoprorated.

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Easy Picada Recipe (Spanish-Style P...

Top 2 picada recipe recipes from across the web

The most viewed picada recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Bean Soup from El Bulli (wor...

Easy Picada Recipe (Spanish-Style P...

The most viewed picada recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine