Picata
A Spanish method of thickening sauces
In Spanish cooking, the term picata refers to a selection of ingredients pounded down and used as a thickening agent in stews and sauces.
The actual ingredients of a picata vary from dish to dish, but it will often contain liver, bread, nuts or another main bulking ingredient along with a mix of herbs, spices or other flavourings.
Picata is sometimes written as picada.
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