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Starters in Andalussia (Southern Spain) 1
28 July 2013 @ 11:59

Here I want to start to share some recipes of starters from Andalussia –and concretely from Almería--.

      In this case, I want to show you the recipe of the named “Ajo colorao” (“Red garlic”) –because “Colorao” is same that “Rojo” (“Red)--.

      This recipe is for 4 persons.

Ingredients:

1 Kg. of potatoes.

1 onion.

2 cloves of garlic.

2 dried peppers.

A pinch of ground cumin.

 Virgin Olive Oil.

Vinegar from Jerez, as you want.

200 gr. of desalted cod.

 

Elaboration:

      First of all peel the potatoes, onion and cut into rough dice, put them in a pot covered with water and salt, and cook 20 minutes, then drain them. While the potatoes are cooked, put in a pan heat oil and fry the dried peppers and garlic cloves peeled, take a lot of heat. When everything is ready, we take a bowl and mash the boiled potatoes onions, peppers and garlic fried. Grind all very well, until a thick puree, add a little of the cooking water from the potatoes and, without stopping to move, come pouring oil on linen, as if it were a time mayonesa. Once it is with texture desired, add the cumin, vinegar, add salt, if required, and save the result in the refrigerator at least two hours.

       With a carving knife, very sharp, we take the piece of cod and cut it into very thin slices. We discard the skin.

       Presentation: in four bowls, put the "garlic colorao" cold, place it over slices cod and sprinkle with olive oil.

      Tip: If you have time, it is always better to buy cod salting and desalting at home, because if not used, hold several months in the refrigerator. To desalt the cod, correctly, cold water to cover and leave in the fridge for 24 hours, changing the water every 8 hours.

      I hope that you cook it soon and send me a comment about it.

      Till soon, kind regards,

Luis.

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