|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Salmorejo (a thick Gazpacho)
As I sat on the the train to Madrid from Córdoba, I left leaving behind the grandeur of the mesquite cathedral while the taste of the cordoban cuisine was still lingering on my palate. I tried within this less-than-one-day-trip to soak up and of course, eat up as much as I possibly could. I was told that the tapas here in this region are unlike those in any other, and I was very curious to have a try! I allowed myself to be led by the suggestions of each restaurant owner. All the restaurants/tapas bars which I managed to take in all suggested three specific dishes. And so I complied. Having the same dishes on several occasions really showed me how greatly a dish can vary. It all really boils down to a matter of taste of course, but more so, the degree of pride and love the cook has while preparing the food is what really makes the difference. The featured dishes I tasted were: Salmorejo, a thicker version of the traditional gazpacho, thickened with toasted bread. It is traditionally served with served with boiled eggs and a pieces of of serano ham.
Berenjena, Fried eggplant, which is either served with the Salmorejo, or eaten with honey (con miel).
Rabo de Toro, which is an oxtail, braised in juices. Albondigas de Bacalau-fish balls
When I arrived home, I made my own Salmorejo, combining the features I liked best in those I had tasted. It was a lovely way to cool down from the 32degree heat.
Here is a recipe I derived from the various restaurants I visited: Salmorejo Serves 4 1/2 cups of old bread, blended into bread crumbs 1/8 cup of extra virgin olive oil?2 teaspoons of aged sherry wine vinegar 1/4 cups water 250 grams of ripe tomatoes (deseeded and chopped) 1 cucumber deseeded and chopped 1/4 cups of chopped onion?1/2 cup of cubed red bell peppers 2 cloves of garlic (I like a strong garlic taste, but use less if so inclined)?A pinch of sea salt A pinch of sugar??Freshly ground pepper to taste Garnish; 1/2 cup of cut ham?2 hard-cooked eggs cut into fourths Instructions; Mix the oil, vinegar and water with the breadcrumbs and let it sit. In a blender or food processor, blend the tomatoes, cucumber, onions, pepper, garlic to a puree. Now add the breadcrumbs to the tomato puree and blend until smooth. Add salt, sugar and pepper to taste. Add enough water to create the consistency you desire. Chill for at least 3 hours Garnish with ham and eggs and drizzle with olive oil Enjoy! You might also like:Ratatouille: My version of Remy's recipe: Confit bylaureli related searches : Salmorejo
|
||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers