The Mudcat Café TM
Thread #165215 Message #3994261
Posted By: Steve Shaw
27-May-19 - 08:33 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Right then, Jos. This is my recipe using the best vine-ripened tomatoes you can get your hands on. They must be fully red-ripe, not green about the gills, but mustn't have started to go soft and squishy. You can use canned plum tomatoes instead, but they must be the best. Cirio is a good brand.
Salmorejo is a cousin of gazpacho, but it's thicker and is served very cold in small quantities as a tapa, best on a hot, sunny day. The quality of your ingredients is paramount. Any one ingredient that is below par will ruin the dish. Silk purse, sow's ear, etc.
For four, you need:
About a pound and a half of vine-ripened tomatoes
The yolks of two hard-boiled eggs
At least 100ml of the very best extra virgin olive oil
A goodly dash of sherry vinegar (essential)
One smallish ciabatta, slightly stale is best, no hard crusts left on
Half a teaspoon of sugar
Two peeled garlic cloves
First step: blend everything except the bread into a rustically smooth paste. Ps. Don't bother to skin the tomatoes!
Second step: break up the bread and soak it in your paste for ten minutes. Best to slightly underdo the bread if you're not sure how much to use. You can always tweak with a bit extra later on.
Third step: blend again now that the bread is in. If it seems a bit runny, add a bit more bread. Taste for seasoning, then just chill for a few hours or overnight.
Salmorejo is always served with a sprinkling of chopped hard-boiled egg and a pinch of finely-chopped Serrano ham on top. A mini-breadstick or two is generally served. It should be served very cold, maybe in a glass that has also been chilled. It will keep and Improve for a day or two in the fridge.