Garlic sauce with bread and almonds
Salsa all'aglio con pane e mandorle
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90 grams of stale bread-4 tablespoons ground almonds-4/5 cloves garlic, crushed in a garlic press-1 tbsp white wine vinegar-white pepper-lemon juice-7 Tablespoons extra virgin olive oil-Salt
In a blender put the almonds and bread
stale bread, soaked in water and wrung out.
Add the lemon juice, garlic, vinegar, salt, pepper.
Blend and add oil until a thick sauce akin
to ... MAYONNAISE!
If too thick, add lemon juice or vinegar.
Serve the crudités (vegetable DIP) with the hot sauce and croutons or rye crackers.
(Thanks to Quetzali)
