To prepare a good Porra or salmorejo recipe, it is most important to have good quality tomatoes, very ripe and red that will give the dish the colour. If we don’t like garlic that much, we can reduce its’ quantity or eliminate it but the final result will not be the same. A good tip so that the garlic is not so indigestive is to remove the green centre part.
Ingredientes
500 gms. Stale bread—500 gms. Ripe tomatoes—2?3 cloves of garlic—125 cc. Virgin Olive oil—55 cc. White wine vinegar—1 tea sp. Salt—Serrano Ham and Hardboiled egg for decoration
Preparation:
500 gms. Stale bread—500 gms. Ripe tomatoes—2?3 cloves of garlic—125 cc. Virgin Olive oil—55 cc. White wine vinegar—1 tea sp. Salt—Serrano Ham and Hardboiled egg for decoration
Preparation:
First we have to soak that bread that has been cut into thick slices. Once soft, we squeeze out excess water and cut of the crusts. Place in a mixer with the tomatoes stemmed and cut into halves, the peeled garlic, the salt, oil and vinegar.
Mix very well until it has a smooth thick creamy consistency. Place in a bowl and cool.
Serve with the chopped up ham and egg. This dish is mostly served in summer, butis delicious at any time of the year and is full of vitamins.
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