· 50 g of almonds
· 50 g of chopped pistachios
· 1 l chicken broth
· 1 “choricero” pepper
· 1 onion
· 4 garlic cloves
· 1 egg
· Ground cumin
· Flour (for flouring)
· Bread crumbs, 4 large slices of bread
Step 1: Fry the almond and the “choricero” pepper and set aside. In the same oil, fry the sliced garlic and the brunoise onion.
Step 2: Add the fried almonds and the “choricero” pepper (chopped and seedless), add the cumin and the saffron, sauté all for a few minutes and soak in the chicken broth, cook for 25 min covered. Set aside, grind and strain.
Step 3: Prepare the bread, grind it, mix and mash with all the ingredients: garlic, chopped parsley, egg, salt, and chopped pistachios. Make a kind of dough, make small meatballs, flour and fry in olive oil, add them to the soup and let it boil for a few minutes.
• Serve very hot in an earthenware bowl garnished with the croutons and sprinkle with chopped parsley.
Type of wine: White
Grape: Chardonnay and muscatel morisca