Agresto sauce
Instructions
To scald walnuts and almonds in boiling water and peel them.
Pound In a mortar with chopped scallion, raisins, parsley, garlic, bread crumbs, sugar, walnuts, almonds, salt and pepper.
Once everything is well pounded sifting through and put the mixture in a saucepan, combine if too thick, a little broth.
Heat the sauce without bringing it to a boil agresto and serve.
Accompanies boiled meats and roasts.
Ingredients and dosing for 4 persons
- 2 handfuls of agresto (sour grapes)
- 25 almonds
- 12 walnut kernels
- 4 tablespoons of breadcrumbs
- 1 tablespoon of sugar
- 1/2 chopped chive
- Garlic
- 50 g of parsley
- Sea salt
- Peppercorns