En esta receta trabajamos uno de los grandes de la huerta Navarra, un casamiento perfecto entre los cogollos de Tudela y el ajo blanco de Big Garlic. Normalmente los cogollos se consumen fríos con ajo picado, una vinagreta, acompañados de anchoas… Nosotros hoy los hemos hecho vuelta y vuelta a la plancha y los presentamos […]
20 min
2 pax
Easy
Finely chop two cloves of garlic and place them in a pan with a little oil over low heat.
When it starts to change color, add the cream and let it thicken and take on a sauce-like texture.
We chop some dill and add it to the sauce.
We clean the buds, removing the outer leaves, and cut them in half.
In a frying pan with a little oil, we brown them on both sides.
In the same pan, add the almonds, previously sliced, and lightly brown them.
Finely chop the other clove of garlic and 4 or 5 raw almonds.
Plating:
We place 2 half heads of lettuce per person, season with the raw chopped almonds and the raw chopped garlic.
We drizzle with the garlic cream and add the sliced and toasted almonds.
Finally, we season with a little fleur de sel and grate some lime zest over our lettuce hearts.
We can complete the recipe by adding grated Parmesan cheese, which will enhance the flavor and add texture.
It's a simple, attractive, and very tasty dish. The lettuce hearts pair beautifully with the garlic sauce, which is usually served raw. In this case, in addition to serving it raw, we've incorporated it into our sauce, adding texture, softening the flavor, and bringing all the ingredients together in the dish.
