Thistle in almond sauce: traditional recipe


You will tell me that it is not the same to prepare this recipe for thistles in almond sauce using a preserve, but in Ibiza we are not used to making them and between the fact that I had pending the Calabajío Market recipe and that I found a bottle of canned thistles in the supermarket , I could not resist.

I can't compare because I had never tried them, but I really liked the result of this recipe, the sauce is very smooth and the whole is delicious. I have seen a recipe in which they add serrano ham cubes, the next time I prepare them I will add them, to see how we like them better.


For 4 people
  • Canned thistles 1 large pot
  • Almonds 1 handful
  • Pine nuts 1 handful
  • Sliced ​​garlic cloves 2
  • Wheat flour
  • Milk
  • Extra virgin olive oil
  • Salt

How to make thistles in almond sauce

Difficulty: Easy
  • Total time 30 m
  • Elaboration 30 m

We start by putting the thistles with the liquid they carry in a saucepan and heat it. We crush the almonds and pine nuts with a food processor, if you want a thicker texture you can do it in a mortar.

Laminate the garlic, heat a little oil in a saucepan and brown them. Add 2 tablespoons of flour and sauté for a minute. Add the almonds and pine nuts, stir and let it do a little more.

Add a jet 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 top with the almond sauce.

With great care, so that the thistles do not break or fall apart, we stir so that they are well impregnated with the sauce. The best thing is to shake the casserole so that everything comes together. We serve when everything is tied.

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