Ajo-blanco with spider crab and mango gnocchi

120 min
Temperature: Cold
Type of dish: Shellfish, Vegetables
Ingredients for 5 portions
Ingredients for portions/units
Spider crab 1.25 kg
Marcona almonds 0.625 kg
Garlic, bulb 2.5 ud
Loaf bread 0.25 ud
Sherry vinegar 0.038 l
Table salt 0.001 g
Mango 0.625 kg
Txakoli, bottle 0.063 l
Kuzu 37.5 g
Pink frozen prawns 0.125 kg
Oranges 0.063 kg
Star anise 6.25 g
Table salt 1.25 g
Elaboration

For the ajoblanco: (Spanish dish)

  • Put the almonds to soak overnight in cold water and leave it to rest in the refrigerator.
  • Peel and cut away the shoot from the garlic clove.Then, pound the garlic, the breadcrumbs and the drained almonds with a mortar and pestle, keeping the soaking water of the almonds.
  • Add the splash of sherry vinegar with the virgin olive oil until the mix is emulsified,smooth and creamy.
  • Without stopping mixing, pour gradually the chilled soaking water.
  • Check the seasoning and chill in the fridge until required.

 

Nutritional information (1 portion)
Fiber 20.33 g
Saturates 15.94 g
Monounsaturated fatty acids 76.88 g
Polyunsaturated fatty acids 44.15 g
Cholesterol 300.19 mg
Calcium 469.18 mg
Iron 9.69 mg
Zinc 16.12 mg
Vitamin A 7.25 ug
Vitamin C 52.72 g
Folic acid 221.55 ug
Salt (Sodium) 1274.72 mg
Sugars 22.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.