Chef Caterina Ravano

Antwerp, Belgium

Universal Kitchen: Group 1

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Wild Ajo Blanco

 Art and Techniques

The Story Behind the Dish

The story behind the Wild Ajo Blanco is a rather simple and romantic one: Spending a few summer days in Italy with friends, we were craving something refreshing and filling at the same time. Gazpacho sounded like a great idea but we already had plenty of tomatoes from the garden that day.  We bought a bunch of almonds that morning at the market so we thought of trying out a chilled almond soup. We drank full glasses of it, laying down in the grass. Later on, I brought the recipe back to the restaurant and developed a Wild version of the Ajo Blanco, to hold on to that summer day. This dish soon became everyone's favorite, for the simplicity of it and the pureness of the ingredients. 

What you’ll need! 

1. Equipment: 

- Blender

- Pan

- Chopping board

- Knife 

- Strainer 

2. Ingredients: 

- Almonds (200g)

- Bread (1 loaf)

- Olive Oil

- Sunflower oil

- Water

- Garlic (2 cloves) 

- Lime / Lemon juice (2)

- Courgette (2)

- Parsley (1 bunch)

- Salt

About Caterina Ravano 

Caterina Ravano 26yo, Chef and owner of Wild Project restaurant.

We grow up in a society where foie gras is synonymous with luxury, but a bunch of beans grown responsibly and locally is still considered poor. Through my cooking I try to reverse that, and to find a voice for what I stand for as a human being: animal liberation and climate justice. I believe it is our duty to leave the planet in a better state than we found it, and a very good place to start is what we put on our plate.