It’s been already a long time we wanted to make the Ajo Blanco and finally we found the right moment. We started a few days ago a cleaning diet, it goes for 21 days. We are quitting to dairy products, gluten, any kind of sugar, coffee, alcohol and refined products. The idea behind is to clean your body and to reintroduce those ingredients after the diet and to watch very carefully how your body reacts.
We are basing our diet on fresh vegetables, animal proteins, nuts, berries, fresh juices and smoothies. We have been creating all these nice recipes lately and this one came up recently after making a short brainstorming.
We decided to make the ajo blanco altogether with the bresaola to explain you what our daily diet consists. Ajo blanco is a typical dish in the south of Spain, another products thanks to the cultural interchange in the peninsula with the northern countries of Africa centuries ago. Its a simply soup made basically with peeled almonds, soaked into water and later blended altogether with some garlic, white bread, olive oil and salt and pepper.We decided to give this soup a nice flavour with some grilled vegetables. To keep the smooth and white colour we went with white vegetables, like mushrooms and celeriac, grilled and roasted to take most of the flavor out.
On the other hand the bresaola its a typical Italian product, basically its a air-dried, salted meat, that has been aged for up to three months until it becomes hard and turns dark red, later its been sliced and used as a carpaccio. For the original bresaola they use horse meat, but nowadays the beef bresaola is much more common.
For the Ajo Blanco you will need:
- 200gr of peeled and unsalted almonds.
- ½ liter of cold water.
- 150gr of white mushrooms
- ¼ of a chopped celeriac
- 2 garlic cloves
- Two dashes of olive oil
- Salt and Pepper
- 2 branches of dried thyme
- Juice of half of lemon
- Chili (optional)
- A branch of coriander
- First soaked the almonds into the cold water for an hour.
- Now, preheat the oven up to 180°C. Then chopped both mushrooms and celeriac in small chunks. Take two baking trays, place some olive oil on top and then place the chopped vegetables. Add some salt and pepper, some move olive oil with the thyme and put them into oven. We want them roasted and grilled, so think about half and hour for both will be enough (put aside some of the chopped mushrooms for decoration).
- After the veggies are properly grilled we can start blending the mixture. Place the almonds, water and garlic in the blender and start mixing for some minutes. Now add the rest of the ingredients and mix for another minute. If the mixture is still thick add some more water. Correct salt and pepper if necessary
- For the garnish, place into a small bowl some olive oil and chopped finely the coriander, mix them together, add some salt and pepper.
- Finally just place the creamy and fluffy ajo blanco in your favourite bowl, decorate it with the coriander oil and place some of the roasted mushrooms on top. Enjoy!
For the Bresaola you will need:
- 150grs of sliced bresaola
- A handful of baby spinach
- 10-12 long green beans
- 1 garlic clove
- 2 tbps of roasted pine nuts
- Salt and pepper
- Olive oil
- Chopped parsley
- Fresh lemon juice.
And this is how you make it.
- Roasted your pine nuts into a pan placed on a medium high temperature stove, and shake them constantly, careful to not burn them. Set aside.
- Place the bresaola on your plate and decorate it as you wish.
- Meanwhile place a pan on the stove again on a high temperature, add a dash of olive oil, the chopped garlic clove and add the green beans, sauté them shortly, you can also boil them quickly before doing this step. I love these beans when they are still crunchy.
- For finishing the plate just place the fresh and washed spinach on top of the bresaola, place also the green beans and decorate with pine nuts. Add some fresh lemon juice, salt and pepper, olive oil and chopped parsley.
- Now enjoy!
Iker & Julia.