Ingredients

Hazelnut Picada

• 4 ounces crusty/chewy Italian or French bread, sliced ½-inch thick (113 grams)
• ¾ cup to 1 cup mild olive oil (175 ml to 250 ml)
• 4 ounces hazelnuts, toasted with skins removed (113 grams)
• 1/2 teaspoon orange zest, finely grated (2 ml)
• 1/2 teaspoon lemon zest, finely grated (2 ml)
• 2 cloves (smaller) garlic
• 12 mint leaves, chopped
• Kosher salt, to taste

Pork Roast

• 1x4 pound standing rib roast of pork (about 4 ribs), chine bone on or off (1816 grams)

Figs

• 4 fresh figs

Description

Hazelnut Picada - A Recipe From Food Network Canada. Recipe Courtesy Anne Yarymowich, Agora Restaurant, Art Gallery Of Ontario, Toronto. In Catalan Cooking, Picada Is Traditionally A Pounded Paste Of Nuts, Crisp Breadcrumbs And Aromatics Used T

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