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Ajoblanco with smoked sardine and evoo jam

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Ingredients for four people

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  • 150 gr of peeled almonds
  • 75 gr of breadcrumbs from the day before
  • A garlic clove
  • 20 ml of vinegar
  • 100 ml of Arbequina EVOO
  • 500 ml of cold wáter
  • Salt
  • 4 smoked sardine fillets
  • 2 cloves of black garlic
  • Pobill Ecològics EVOO jam
  • Borage flowers

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Ajoblanco ingredients Pobill Ecològics – Vanesa Bustos

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Elaboration:

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  • Soak the breadcrumbs in the cold water.
  • Put the breadcrumbs soaked in the water, the garlic clove without the germ, the almonds, the vinegar and the salt in the blender glass. Blend until you get a homogeneous cream.
  • Incorporate the oil little by little, as if it were a mayonnaise, so that it emulsifies.
  • Taste and rectify salt if necessary. Keep in the refrigerator to keep it fresh until serving time.
  • Clean the smoked sardine loins, removing any bones and cut them into cubes or small pieces.
  • Cut the black garlic cloves into thin slices.

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Cut smoked sardine into cubes or small pieces.

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Chainring mounting:

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  • Serve the ajoblanco in a deep plate or bowl.

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Serve the ajoblanco in a deep plate or bowl .

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  • Arrange the smoked sardine and the slices of black garlic on the ajoblanco.
  • Finish the dish with a few drops of EVOO jam and borage flowers.

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