{"id":2013,"date":"2020-07-02T12:25:24","date_gmt":"2020-07-02T12:25:24","guid":{"rendered":"https:\/\/www.dantza.com\/?p=2013"},"modified":"2025-11-27T11:54:54","modified_gmt":"2025-11-27T11:54:54","slug":"cardo-de-navarra-con-salsa-de-almendras","status":"publish","type":"post","link":"https:\/\/www.dantza.com\/en\/cardo-de-navarra-con-salsa-de-almendras\/","title":{"rendered":"Cardoon of Navarra with almond sauce"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-margin-bottom:100px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-blend:overlay;--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2>Cardoon of Navarra with almond sauce<\/h2>\n<h6>Ingredients<\/h6>\n<ul>\n<li class=\"blog-yumprint-ingredient-item\">1 bottle Dantza\u00ae Cardoon<\/li>\n<li class=\"blog-yumprint-ingredient-item\">50g raw almonds<\/li>\n<li>25g pine nuts<\/li>\n<li>1 big clove garlic<\/li>\n<li>1 teaspoon cornflour<\/li>\n<li>125 ml milk<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Olive Oil<\/li>\n<\/ul>\n<h6>Instructions<\/h6>\n<ol class=\"blog-yumprint-methods\">\n<li class=\"blog-yumprint-method-item\">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.<\/li>\n<li class=\"blog-yumprint-method-item\">Add finley chopped garlic into a medium-heat pot with a dash of olive oil.<\/li>\n<li class=\"blog-yumprint-method-item\">Add cornflour when garlic starts to brown and cook them for a minute.<\/li>\n<li class=\"blog-yumprint-method-item\">Add chopped almonds and pine nuts and stir well.<\/li>\n<li class=\"blog-yumprint-method-item\">Pour the milk and stir until it becomes a creamy bechamel and add salt and pepper.<\/li>\n<li>Drain Dantza\u00ae Cardoon and additin to the pot. Turn up the heat and gently stir for 3 minutes.<\/li>\n<li>Reserve the liquid of canned cardoon. If sauce is thick you can add it until getting desired textura.<\/li>\n<li>Serve it very hot and enjoy this healthy and delicious recipe.<\/li>\n<\/ol>\n<\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-1 fusion-button-default-span fusion-button-default-type\" target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/www.dantza.com\/wp-content\/uploads\/2023\/05\/Receta_Cardo_Navarra_con_salsa_almendras.pdf\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">Download recipe in PDF<\/span><\/a><\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-2 fusion-button-default-span fusion-button-default-type\" target=\"_self\" href=\"https:\/\/www.dantza.com\/en\/productos\/bio\/\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">Descubre Cardo BIO Dantza<\/span><\/a><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-2013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/comments?post=2013"}],"version-history":[{"count":6,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2013\/revisions"}],"predecessor-version":[{"id":4452,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2013\/revisions\/4452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/media\/2806"}],"wp:attachment":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/media?parent=2013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/categories?post=2013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/tags?post=2013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}