Cardoon of Navarra with almond sauce

  • 1 bottle Dantza® Cardoon
  • 50g raw almonds
  • 25g pine nuts
  • 1 big clove garlic
  • 1 teaspoon cornflour
  • 125 ml milk
  • Salt
  • Pepper
  • Olive Oil
  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. Drain Dantza® Cardoon and additin to the pot. Turn up the heat and gently stir for 3 minutes.
  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.


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