This is another local, southern dish which is refreshing in summer. Any type of grapes will do, local Moscatel being very nice.
250 g breadcrumbs.
150 g raw almonds, crushed
2 cloves garlic, without shoots
1 egg
2 tablespoons vinegar
1 glass olive oil, maximum acidity 0.4º
1/2 litre water
100 g grapes
50 g currants and salt
Soak the breadcrumbs for one hour and then strain. Crush all the ingredients in a blender for 5 minutes and then in a food mill. Place the mixture in the refrigerator to cool. If the mixture is too thick, add ice or more water. Garnish with grapes and currants.