By Grandes Villas SL
Published:
Grandes Villas SL
3 years ago
Salmorejo: a fantastic dish to eat during the summer
Published:
Salmorejo is a delicious thick cream that is eaten cold, which can be prepared by patiently mashing the ingredients in a mortar, or with the help of a blender or a food processor. The traditional recipe is made with only four tomatoes, telera bread, extra virgin olive oil and salt, to which you can add a clove of garlic.
To make the salmorejo, the first thing to make is mixing the ingredients step by step to achieve the perfect texture. The first step is washing the tomatoes, removing the green from the peduncle and crushing them. It is not necessary to peel or remove the seeds because afterwards the tomato will be passed puree through a fine sieve where everything is left by passing only the tomato.
In a bowl the bread will be placed and covered with the tomato puree, letting it soak for about ten minutes. After that time, garlic clove will be added and crushed well with the mixer or with the Thermomix to get a thick cream of bread and tomato. The proportion of bread that is use is great for this texture, but you could vary it depending on the water in the tomatoes you use and how consistent the crumb is.
The next step is to add the extra virgin olive oil. A good salmorejo should always be made with oil from the Córdoba area, so if you can, any variety from the D.O. Priego de Córdoba is the ideal one, but in any case, if you don't have any from there, use a good extra virgin olive oil that will achieve the perfect emulsion and a creamy and thick result.
After adding the oil, we return to turbine everything in the kitchen robot or based on a mixer and patience until our salmorejo is uniform, with a nice orange color and compact enough to hold on its surface the traditional garnish bits with which it is decorated. each serving.
Tradition demands that the Andalusian salmorejo always be accompanied by a few strips of good ham, chopped hard-boiled egg and a few drops of extra virgin olive oil.
To make the salmorejo, the first thing to make is mixing the ingredients step by step to achieve the perfect texture. The first step is washing the tomatoes, removing the green from the peduncle and crushing them. It is not necessary to peel or remove the seeds because afterwards the tomato will be passed puree through a fine sieve where everything is left by passing only the tomato.
In a bowl the bread will be placed and covered with the tomato puree, letting it soak for about ten minutes. After that time, garlic clove will be added and crushed well with the mixer or with the Thermomix to get a thick cream of bread and tomato. The proportion of bread that is use is great for this texture, but you could vary it depending on the water in the tomatoes you use and how consistent the crumb is.
The next step is to add the extra virgin olive oil. A good salmorejo should always be made with oil from the Córdoba area, so if you can, any variety from the D.O. Priego de Córdoba is the ideal one, but in any case, if you don't have any from there, use a good extra virgin olive oil that will achieve the perfect emulsion and a creamy and thick result.
After adding the oil, we return to turbine everything in the kitchen robot or based on a mixer and patience until our salmorejo is uniform, with a nice orange color and compact enough to hold on its surface the traditional garnish bits with which it is decorated. each serving.
Tradition demands that the Andalusian salmorejo always be accompanied by a few strips of good ham, chopped hard-boiled egg and a few drops of extra virgin olive oil.
