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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

How to make Salmorejo from Cordoba
05 June 2020 @ 08:57

Believe it or not but ‘Salmorjeo from Cordoba has its own culinary guild which works to make this traditional recipe the ambassador of the city, its culture and cuisine, so each year they organise an event to promote this wonderfully versatile dish. For two days, lectures, panel discussions, cooking demonstrations, tastings are conducted in the city in order to help disseminate the authentic Salmorejo recipe to the rest of the world.

The guild conducted an initiative that turned this star dish into a 'Universal Salmorejo' and thus standardised the recipe and ingredients. As you probably know, it has many variations and every household adds its own personal touch. They wanted to establish a traditional protected recipe, which would become an emblem for the region. A panel of expert tasters approved the recipe after researching the most common proportions between ingredients and rounding them off to a standard.  

So I thought I would share this recipe with you all and hope you can enjoy yet another refreshing meal during the scorching heat of Spain's imminent summer.

 


Ingredients:

  • 1 kg of ripe  plum tomatoes
  • 200 gr.  Telera Cordobesa Bread (this is a bread with a thick, heavy dough. Better if it is a day old too) 'Pan de Hogaza' in Spanish supermarkets, if you are not in the region!
  • 100 gr. de Extra Virgen Olive Oil 
  • 1 ‘Montalban garlic’ clove from Cordoba - but any garlic clove will do if you can't find the original!
  • 10 gr. de Sal

 

    

 

Wash, scald in boiling water and then place in cold water to separate the skin from the flesh of the tomato. Peel the tomatoes and blend them in a food blender, pass the liquidised tomato through a sieve to remove the seeds. Then pour it back into the blender and start blending again, while at the same time adding the garlic, then the bread, olive oil and salt until you have a homogenous mixture which is thicker much thicker than gazpacho, similar to a thick puree. Depending on the density of your bread dough you may need to add more or less, also the water content of your tomatoes will also influence the result so you may need to add more or less bread accordingly for whichever reason. Make sure you don't add all the bread at once, add it bit by bit and test for consistency as you go.

Finally, sprinkle chopped boiled egg and finely diced Serrano ham over the top and serve. Personally, I like to put my serrano ham in the microwave for 1 minute to crisp it up! It gives it that extra dimension and a little salty kick, which I love. It really is a simple, but delicious meal.

Enjoy!

 



Like 2




5 Comments


marcbernard said:
05 June 2020 @ 12:07

What size portions does your stated recipe cover please?


eos_ian said:
05 June 2020 @ 12:19

SORRY! I forgot to mention! This recipe would be good for 6 servings. As far as size is concerned, I would say it works as a light lunch on its own with a piece of bread.





Lizy said:
06 June 2020 @ 12:53

Sounds fabulous. My favourite soup. Stuck in the UK at the mo and when I can get some decent tomatoes I shall be making to your recipe. Thanks Ian.


eos_ian said:
06 June 2020 @ 14:24

You are welcome!! Thanks for reading!


PatriciaRo said:
13 July 2020 @ 16:30

I chop up some fresh arugula to sprinkle over the jamon & eggs to give it a hint pepper :)


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