Spaghetti with Almond Sauce
are used to thicken and flavor
. This per Penelope Casas in her book
. Years ago I took a class on tapas in which several of her expert recipes were used for reference. A favorite dish from the class was tiny meatballs in a Saffron Almond Sauce. Tiny meatballs aside, the sauce was pure genius and fun to make. The recipe's creator, Ann Clark, used paprika and saffron threads for flavoring. A blog post on spices by
puts the cost for saffron between $2,000 and $10,000 per pound; definitely not for the
But the saffron's not the story here, it's the almonds and how Spain's almond sauce is a such clever twist on a
simple everyday recipe
. Use a mortar and pestle to grind a clove of garlic, a little parsley, ground almonds and a little salt to a paste. The paste is then stirred into a pot of simmering broth and sautéed onions rounding it out to a sauce with character. The
, which I adapted from the one taught by Ann Clark, can be used on steamed vegetables or plain pasta,
, grilled pork and, of course, tiny meatballs. With no cream or butter, it's a
delight. No matter how you use it or who you serve it to, it's sure to be enjoyed.
2 Tbsp. grape seed oil
2 Tbsp. minced onion
1 tsp. AP flour
1/4 tsp. tumeric (or paprika)
1/4 cup brandy (or white wine)
1 cup vegetable broth (or homemade chicken stock)
1 clove garlic, peeled
1 Tbsp. minced parsley
1/3 cup ground almonds or almond meal
pinch of salt, Celtic Sea Salt preferred
Warm the oil in a saucepan. Add the onion and sauté 3 minutes, until soft. Add the flour and tumeric and stir one minute. Stir in the brandy and broth, bring to a simmer, cover and cook 15 minutes.
Using a mortar and pestle, or a fork on a cutting board to mash the garlic, minced parsley, ground almonds and salt to a smooth paste. A food processor can also be used (If grinding whole almonds first, this would be easier anyway.) Stir the paste into the simmered broth. Serve over vegetables, pasta or with meat.
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