Avocado Catalan

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By Joyce Goldstein

Published 1998

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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. Just toast them in a 350°F oven until golden, about 7 minutes.