Ajoblanco with sautéed apples
INGREDIENTS
SERVINGS: 4
- 1 cup of Marcona Almonds
- 1 big clove of garlic or 2 small
- 1 cup white sourdough bread, better if it is stale bread
- 2 cups water. Or start with one cup and add gradually some more until you get a nice creamy consistency or soupier if you like that.
- 0.5 tbsp sherry wine vinegar
- 3 tbsp GOYA® Premium Unico Extra Virgin Olive Oil
- 2 tsp sea salt
- For garnish:
- 2 diced apples sauteed with 1 knob of salted butter
PREPARATION
1
Peel and slice the garlic and slice the bread.
2
Place the almonds with water to grind in the blender. Grind until obtaining a smooth paste to which we add the rest of the ingredients.
3
Blend again at maximum power, until all the ingredients are well integrated. While whisking, add the Aceite Unico little by little to emulsify.
4
Let stand in the refrigerator for at least a couple of hours.
5
Meanwhile, sauté the diced apples.
6
To serve, place in a bowl, sautéed apple base, ajoblanco and finish with some seeds, apples and a drizzle of oil.
