Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount to serve 4
1/4 kg (9 oz) blanched almonds
3 or 4 tbsp olive oil
Warm the oil in a non-stick frying pan. When hot, sauté the almonds until golden brown. Drain them on paper towels and sprinkle with salt.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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