Ajo blanco
Ingredients
- For the pickled grapes:
- 1 1⁄2 T extra-virgin olive oil, plus extra for serving
- 1 t fennel seeds, slightly cracked
- 1 t black peppercorns, cracked
- 40 g brown sugar
- 2 bay leaves
- 1⁄2 cup white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 150 g green seedless grapes, halved
- 2 cups For the Ajo blanco:
- ice-cold water
- 170 g blanched almonds
- 2 garlic cloves
- 200 g fresh, crustless rustic bread, cut into large cubes
- salt, to taste
- 2 T sherry vinegar
- 1⁄4 cup olive oil
- 8 prosciutto slices
Instructions
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