Aliada or otherwise our well-known garlic. Accompanying our dish or for an appetizer, it has its own fanatical fans. With stale bread or mashed potatoes, with walnuts or almonds, with vinegar or lemon… with many variations, creamy or thick we will find it everywhere from taverns and taverns until its honorable day on March 25 that accompanies the cod in our country from the edge aside. Great accompaniment for fried vegetables (especially zucchini and aubergines) or boiled (mainly beets)
- 500 g potatoes
- 150 g of olive oil
- 3-4 cloves of garlic
- 2 tablespoons vinegar (or lemon if we accompany fish)
- Salt Pepper
- We wash our potatoes very well, We boil them in a pot until they soften (I do not prefer to clean them and cut them and boil them afterwards because they absorb more water and it becomes more immune)
- When they boil, peel them and put them in a mixer and grind them. Add the garlic, the vinegar (or the lemon), the salt and the freshly chopped pepper. We add our oil slowly like a thread.
- How strongly we want our garlic, we will put the appropriate garlic. Also how tight or creamier we will put olive oil.
- We can play with colors and divide our garlic into parts and make red garlic with beetroot juice or melted Florin pepper.
- Green with a ripe avocado or parsley juice.
If you are still a fan of bread garlic we have the wonderful proposal
- 300 gr stale bread without crust
- 50 g walnut kernels
- 3 cloves garlic
- 100 g of olive oil
- 2 tablespoons vinegar
- 50 g almond kernels
- Salt Pepper
Put the bread in a bowl to soak well. When it is wet enough, squeeze it as best as possible and place it in a mixer. Add the almonds, walnuts, garlic and mash them. Add the olive oil and make the taste with the salt and pepper. (we add as much oil as we like depending on how tight or creamy we want our garlic)