Did you enjoy the Rota and the Puerto Feria ? We are sure you did ! and this week you have the Feria in Jerez de la Frontera. Definitely, this a month to enjoy ! A very special and tasty dish we can enjoy in these local festivities is the Salmorejo. Originally, this was a recipe unique to Cordoba but it is prepared in every province, not only in Andalusia but in the whole country. It is delicious, very healthy, very tasty and very refreshing at the same time. We are sure you are going to like it very much !
INGREDIENTS (For 4 Servings):
- 1 lb 2 oz (1/2 kg) of red, ripe
tomatoes
- 2 oz (50 g) white breadcrumbs
from the previous day’s bread
(if possible use “Telera” bread, you can ask
for it in your favorite bakery)
- 1 large clove of garlic
- a splash of Sherry Wine vinegar
- 1/2 tablespoon salt
- 2 – 3 oz (75 ml) Virgin olive oil
To garnish:
- 1 diced or chopped hard-cooked
egg
- 2 oz (50 g) of diced Spanish
Serrano Ham
WAY OF COOKING:
- In an emersion blender beaker, we
add the garlic, the peeled tomatoes (a good tip, put the tomatoes in a pot
of hot water and let it continue to cook for a few minutes, they peel on
their own!) and salt and puree everything with the blender.
- Then add the breadcrumbs (if they
are hard, you can moisten them in water a little bit) and we blend it
again.
- We add the wine vinegar and blend
again.
- And we are going to pour the
olive oil in slowly while we continue blending.
- If we notice that it is still
very liquid, we will add more bread crumbs.
- We are going to keep in the
fridge until we serve our Salmorejo at the table.
Tips for serving:
- We can serve them in nice cups,
the type of cup we use to serve the desserts (mousse, ice cream, etc.).
And we will garnish on top with diced/chopped hard-boiled eggs and the diced
Serrano ham. And ready to eat and enjoy !
Have a
great spring week with this very nice weather and please don’t forget to enjoy.
Hello, I saw this recipe in the Coastline and then I came here for the recipe and I made it.
ResponderEliminarI wanted to let you know that I think your salt measurement may be incorrect. With one American Tablespoon the recipe was VERY salty. When I compared to the salt amount in the Spanish version of the recipe I see the problem is translation and common use measurement vs. American standard measurement. When I repeated the recipe with one American teaspoon of salt the recipe was perfect. I just wanted to let you know so that you could check the recipe yourself and perhaps update this post if necessary. I have included the conversions for American Tablespoon (Tbs) and teaspoon (tsp) to grams so that you can check it more easily.
1 tablespoon (1 Tbs)= 15 grams
1 teaspoon (1 tsp) = 5 grams
Thanks for providing such great Spanish recipes! They are wonderful! The gazpacho was refreshing and my daughter cannot wait for me to make the Almejas con Marinera. :)
Cheers,
Cathleen Salsburg-Pfund
Dear Cathleen, first of all, we want to thank you for your interest in our recipes and for following us in Aprendiendo a Cocinar. My mother and I have been together in this blog for abotu three years now and we are enjoying it very much.
ResponderEliminarThank you very much for your message, and yes you are right, the measure of salt is not correct. In fact it has been a typographic error. If you go to the Spanish version we wrote by mistake 1/ cucharada de sal, and we should have written 1/2 instead. So it means the right amount we use would be 1/2 tablespoon salt. Anyway, the amount of salt you use in a recipe depends on everyone's taste. It is always better to add less amount which is more healthy and then if it is needed you can add some more to your recipe :-) We will correct it right now :-) We apologize for the mistake, and thank you very very much for letting us know.
Greetings from my mother Cristina and myself and also from Glenn, the person who check our recipes every week and help us with the conversion from Spanish to US measures :-)