Roasted fingerlings with pistachio picada from Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, & Drinks by Stephanie Izard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on January 27, 2013

    This makes far more picada than you need for the recipe. You could cut it in half unless you want to use it again that week. It is good but my parsley was a little anemic so the pistachios were the dominant flavor.

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