我家廚房 Christina's Kitchen

畢卡達醬 Picada (Spanish Chili Paste)

材料 Ingredients

Ancho 乾辣椒 Dried Ancho chili pepper	5	條 ea
加州乾辣椒 Dried California chili pepper	4	條 ea
檸檬汁 Lemon juice	1	小匙 tsp
去皮熟榛子 Slivered roasted hazelnut	2	大匙 Tbs
去皮熟杏仁果 Slivered roasted almond	2	大匙 Tbs
去皮大蒜 Peeled Garlic	4	瓣 clove
藏紅花絲 Saffron thread	1/2	小匙 tsp
特級初炸橄欖油 Extra Virgin Oilive	1/3	杯 cup

註：道地的Picada應用4條 ñora 乾辣椒。但由於 ñora 乾辣椒在美國不容易買到而且價格昂貴，因此用 Ancho 乾辣椒，加州乾辣椒和檸檬汁是取代。
Note: The Ancho Chili Peppers, California Chile Peppers and Lemon Juice are to replace 4 each of ñora Chili Pepper which is hard to find in the States and very expensive.

做法﹕

1.	將乾辣椒泡在滾水裡45分鐘，水要蓋過辣椒。用一個盤子壓住乾辣椒，以免辣椒浮在水上。
2.	將泡好的辣椒去蒂，剝開後在浸泡的水裡漂去辣椒籽。
3.	用一把小刀的刀尖將辣椒肉刮下，皮不要。
4.	把辣椒泥和其它所有材料放進食物處理機打成泥。若還有榛子粒或杏仁果粒殘留，則倒進研缽中杵成泥。

PROCEDURE:

1.	Soak the dried chili peppers in boiling water for 45 minutes. The water must cover the peppers. Weight the chili peppers with a plate to avoid them from floating on the water.
2.	Remove the stem of each pepper. Tear the peppers open and dip them in the soaking water to remove the seeds.
3.	Using a small knife to scrape the pepper flesh from the skin. Discard the skin.
4.	Puree the pepper flesh with other ingredients in a food processor. If still finding chestnuts or almond in the puree, pound the puree with a mortar and pestle until the puree is completely smooth.

運用食譜(Application)


加泰羅尼亞燉海鮮 Catalan Seafood Stew	畢卡達雞管麵 Chicken Penne with Picada Sauce	西班牙燉牛肉 Spanish Beef Stew