For Ajo Blanco cream with Altanera Iberian Loin fine chips
Ingredients
-
- 200 gr of raw and peeled almonds
- Altanera iberian loin
- olive oil
- oil caviar
- garlic flowers
- 200 gr bread crumbs
- 1 liter of water
- 2 small garlic clove
- 1 cl of olive oil
- 35 ml white wine vinegar
- salt
Elaboration
Put all the ingredients of the ajo blanco except for the water in a glass of the blender or in the thermomix and crush adding water until you get a desired texture.
Presentation
Cool in the fridge and once cold, serve in a deep dish with the fine chips of Iberian loin Altanera, oil caviar and garlic flowers.
