Cardoon of Navarra with almond sauce

Cardoon of Navarra with almond sauce

Ingredients

• 1 bottle Dantza® Cardoon
• 50g raw almonds
• 25g pine nuts
• 1 big clove garlic
• 1 teaspoon cornflour
• 125ml milk
• Salt
• Pepper
• Olive Oil

Instructions

1. Grind almonds and pine nuts in a mortar and set aside. Ideally, do not chop them very finely, it is better into a small pieces and not powder.
2. Add finley chopped garlic into a medium-heat pot with a dash of olive oil.
3. Add cornflour when garlic starts to brown and cook them for a minute.
4. Add chopped almonds and pine nuts and stir well.
5. Pour the milk and stir until it becomes a creamy bechamel and add salt and pepper.
6. DrainDantza®Cardoonandadditintothepot.Turnuptheheatandgentlystirfor3minutes.
7. Reserve the liquid of canned cardoon. If sauce is thick you can add it until getting desired textura.
8. Serve it very hot and enjoy this healthy and delicious recipe.