On the jar: Grainmill Crema Di Mandorle
blend · nut sauce
★ STARRED KITCHENPrep 10 minGrainmill Crema di Mandorle
Independent adaptation of a publicly published Rocco de Santis recipe. Not affiliated with, sponsored by, or endorsed by Rocco de Santis.
From a starred kitchen.
Ratio
Ingredients
- Almonds — 400 g mandorle
- Soda Water — 300 ml acqua frizzante
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Grainmill Crema Di Mandorle wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Rocco De Santis. Italian contemporary. Cited awards include: Michelin 2* (Santa Elisabetta).
Originally published as Crema di Mandorle.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rocco De Santis / Cucine d'Italia (Santa Elisabetta, Firenze) (published as “Crema di Mandorle”). Full citation lives in Provenance.