Ajoblanco with figs, Iberian cured acorn ham and rocket

Ajoblanco with figs, Iberian cured acorn ham and rocket

Ingredients:

• 500 g of almonds
• 1 clove of garlic
• 1 slice of hard bread
• 1 l of water
• 200 ml Extra Virgin Olive Oil PDO ‘Montes de Granada’
• 50 ml PDO ‘Sherry vinegar’
• Salt
• 3 figs
• Iberian cured acorn ham
• Rocket

Method:

1. Add almonds
2. And garlic
3. Combine the hard bread
4. Pour the water
5. Pour the PDO ‘Sherry vinegar’
6. Grind during 2 minutes at maximum power
7. Pour the PDO EVOO ‘Montes de Granada’
8. Salt
9. Grind 2 minutes more but at low level
10. Chill in the fridge
11. Aadd 3 figs
12. Combine a little bit of Iberian cured acorn ham
13. And the rocket
14. Finish with Extra Virgin Olive Oil PDO ‘Montes de Granada’
15. Parining with dry wine PDO ‘Jerez-Xérès-Shery’

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