Picada
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Picada ( ) is a sauce and culinary technique found in Catalonia and Valencia, and therefore Catalan cuisine and Valencian cuisine. It is not a separate sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.
Picada ( ) is a sauce and culinary technique found in Catalonia and Valencia, and therefore Catalan cuisine and Valencian cuisine. It is not a separate sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe. ==Bibliography== Colman Andrews, Catalan cuisine: vivid flavors from Spain's Mediterranean coast Jaume Fàbrega, La Cuina Gironina, Barcelona, 1985. Graffiti Ed., Jaume Fàbrega, La Cuina Catalana II: Per cuinar i acompanyar, Barcelona, 1995. Ed. La Magrana, Josep Lladonosa i Giro, El llibre dels guisats i les picades, Barcelona, 2003, Ed. Empúries, Ramon Parellada Garrell, El llibre de les picades, Barcelona, 2007, Ed. RBA,
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