Ingredients
4
1 kg ripe tomatoes
200 g bread (slightly stale)
½ clove garlic
200 ml olive oil
2 tablespoons vinegar
Salt
For the garnish:
1 jar Ortiz mackerel in olive oil
2 slices of toasted bread
2 piparras (chilies)
1 hard-boiled egg
About this recipe:
Tomatoes for the salmorejo: Trash cooking at its best, salmorejo is traditionally made with super-ripe tomatoes that could no longer be used in salads. So always opt for ripe tomatoes as they’re also much more flavorsome.
1
Blend the tomatoes in a blender and strain to remove the skins and seeds. Add the breadcrumbs and let them soak into the tomato.
2
Add the chopped garlic, the oil, salt and vinegar. Blend again until it takes on a thick, creamy consistency. Refrigerate.
3
Pour the salmorejo into the serving bowls and finish off by adding the slices of Ortiz Mackerel in olive oil and the piparras, the toasted bread and the hard-boiled egg, all finely chopped.
¿Quieres sorprender a tus invitados en casa? Seguramente no esperen un plato con Caballa del Sur. Simplemente emplatándola desde el tarro ya está deliciosa, pero si aspiras a ‘matrícula de honor’ utiliza tu imaginación. En países como Italia su uso es mucho más habitual. Puedes utilizarla para realzar el sabor de recetas como salmorejo, escalivada o acompañando un arroz salvaje…
