9 oz raw almonds, peeled
2 garlic cloves, peeled
4 oz bread crumbs
5 fl oz extra virgin olive oil
1 tbsp sherry vinegar
1 quart ice-cold water
9 oz muscatel grapes, peeled and seeded
Soak the bread crumbs in water. Pound the peeled garlic cloves and salt together in a mortar. Squeeze off any excess water from the bread crumbs, then add them to the garlic/salt mixture. If you are making it by hand, continue using a mortar or a round bowl. Otherwise, only use a blender from this point onward. Add the almonds and blend to a smooth paste. Slowly add the oil so that it emulsifies. Now add the vinegar and continue blending until the paste is spongy. Finally, stir in the ice-cold water until you achieve the desired consistency.
Chill until serving time. Before serving, check the seasoning and add more salt or vinegar if needed. Pour into the serving dish and garnish with the muscatel grapes.
Recipe courtesy of Spain GourmeTour magazine.