Thistle in almond sauce: traditional recipe
You will tell me that preparing this recipe for thistles in almond sauce using a canned food is not the same, but in Ibiza we are not in the habit of making them and among which the Calabajío Market recipe was pending and that I found a pot of canned thistles in the supermarket , I could not resist.
I can not compare because I had never tried them, but I really liked the result of this recipe, the sauce is very smooth and the whole delicious. I have seen a recipe in which they add taquitos of serrano ham, the next time I prepare them I will add them, to see how we like them more.
IngredientsFor 4 people
- Canned thistles 1 large pot
- Almonds 1 handful
- Pine nuts 1 handful
- Sliced garlic cloves 2
- Wheat flour
- Extra virgin olive oil
How to make thistles in almond sauceDifficulty: easy
- Total time 30 m
- Elaboration 30 m
We start by putting the thistles with the liquid they have in a saucepan and heat it. We crush the almonds and the pine nuts with a kitchen robot, if you want a thicker texture, you can do it in a mortar.
We laminate the garlic, heat a little oil in a saucepan and brown it. We add 2 tablespoons of flour and sauté for a minute. Add the almonds and pine nuts, stir and let do a little more.
Add a splash of milk and also a little of the liquid from the thistles, in sufficient quantity to be able to stir the sauté well and let it thicken a little. We put the drained thistles in another casserole and pour over the almond sauce.
Very carefully, so that the thistles do not break or fall apart, we stir so that they are well impregnated with the sauce. It is best to shake the pot so that everything comes together. We serve when everything is linked.