Recipe Ajoblanco Gourmet Beloleum
Have you tried the ajoblanco yet? This cold cream from the south of Spain shares the leading role with dishes such as the gazpacho Or the salmorejo for its soft and refreshing flavor. In this recipe we take the traditional base and add some tips so that your Ajoblanco becomes a gourmet with the touch of the Beloleum Extra Virgin Olive Oil and the most appropriate accompaniments.
- Ajoblanco de Málaga and Ajoblanco Cordovan: Each town or even every house, often has a different traditional recipe of the same preparation. In the case of Ajoblanco, in the border provinces of Malaga and Córdoba, it is prepared in a very similar way, of course, with its variants. It is the base that we will take for our gourmet ajoblanco: almonds, garlic, crumb, plenty of water and, of course, extra virgin olive oil.
- Ajoblanco from Almeria: The traditional ajoblanco of this Andalusian province is more of a spread of garlic and peeled almonds. Unlike the most consumed in Malaga or in Córdoba, a little milk is used for this ajoblanco. In its texture, the almond pieces must be well noticed and it is ideal to consume with a few spikes of bread or some vegetable sticks. The best ajoblanco to spread!
- Extremaduran ajoblanco: This dish is made with garlic, egg yolk, soaked breadcrumbs, vinegar, water and salt. It has the peculiarity that it is served with pieces of cucumber and tomato.
Ingredients for the Ajoblanco recipe
for 4 people
- 100 grams of raw peeled almonds
- 150 grams of breadcrumbs from the day before
- 100 milliliters of Arbequina extra virgin olive oil beloleum
- 1 large garlic clove
- Water
- 1 teaspoon of sherry vinegar
How to make ajoblanco: steps of its preparation
- Soak the breadcrumbs in water and put it in the blender glass.
- Peel the garlic and remove the germ, the inside, to make sure it does not repeat.
- Add raw and peeled almonds. If you have almonds with skin, to get an authentic ajoblanco it is necessary that you remove it. To do this, you only have to blanch them for a few minutes and then remove the skin, which will come out easily.
- Beat the crumb, the garlic and the almonds with a little salt to taste and add a little water if necessary to mix better.
- When everything is well crushed it is time to add the extra virgin olive oil. Do it as if it were a mayonnaise, adding it little by little and letting it emulsify.
- Add the sherry vinegar.
- Cool in the fridge and ready to serve! Now it only remains to give this recipe the gourmet touch
Ajoblanco recipe for thermomix
- Add the soaked crumb, the garlic, the almond, the vinegar, the cold water and a pinch of salt to the glass of the thermomix.
- Shred for a minute at speed 8.
- At speed 5 without time, slowly pour the oil through the lid with the cup on.
- Keep about 10 seconds more, and you’re good to go! Reserve in the fridge to serve very cold with one of our gourmet proposals.
The final touch for the gourmet accompaniment
The recipe for ajoblanco with a gourmet touch has been one of the demands to complete the recipe book with olive oil. For its elaboration, we wanted to maintain the essence of Ajoblanco Malaga by adding some special touches that we propose below. Choose the one you like to surprise your guests and, if it’s home, try one at each meal, they are all delicious and “maridate” perfectly with the recipe!
Pieces of Iberian ham or Teruel ham: Serve them over your cold cream as if it were a salmorejo.
- Sardines and roe: Prepare some salted sardines and serve them on the ajoblanco, accompanied by some roe.
- Blades of almond and white grape: grapes are a classic accompaniment to ajoblanco. It is very delicious with grape muscatel (clip them in half and remove the nuggets) and with a laminated almond.
- Apple and raisins: Also, cut the apple into very thin slices to place on the cream and add a few raisins.
- Melon and chives: Also a classic is to accompany with melon (cubes or in small balls) and sprinkle chives.
Of course, the basis of a “gourmet” ajoblanco not only resides in its accompaniment, but also in the quality of its ingredients. We recommend the sherry vinegar, the purple garlic from the Pedroñeras and extra virgin olive oil. Specifically, we have our recommendation!
It is advisable to use EVOO as long as its flavor is not too intense. Therefore, we usually bet on the soft Arbequina for our creams, although with Empeltre Beloleum or selection (coupage) It’s also delicious. In fact, these three proposals manage to respect the rest of the flavors of garlic or almonds, without “taking over” the dish.
Do you dare to try it?
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