About: California Avocado Catalan

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About: California Avocado Catalan Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal.

Attributes	Values
rdfs:label	California Avocado Catalan
rdfs:comment	The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal.
dcterms:subject	Almond Recipes Anchovy Recipes Lettuce Recipes Orange juice Recipes Caper Recipes Sherry vinegar Recipes Cress Recipes Orange peel Recipes Hass avocado Side Dish Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal.

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