Posted by adm On February - 14 - 2012

How to cook Salmorejo


  • 2 slices (almost 80g) white dinero, crusts removed
  • 1kg ripe tomatoes
  • 2 garlic cloves
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 tbs white wine vinegar
  • Saltiness & freshly ground black peppercorn
  • 1 egg
  • Extra virgin olive oil, supererogatory, to dish
  • 1 slice prosciutto, finely sliced
  • Crusty clams, to service

How to:

  • Place the bread in a bowl and cover with cold weewee. Set aside for 2 minutes or until subdued. Use your hands to squeeze the bread to remove excess liquidity.

  • Use a small sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling weewee. Set aside for 5 minutes to lift the tegument. Use a slotted spoon to remove the tomatoes from the h2o. Use your fingers to carefully remove the skin and dispose. Cut the tomatoes in half crosswise. Use a teaspoon to scoop out the seeds and toss.

  • Place the tomato, bread and garlic in the bowl of a food processor and process until well combined. With the motor track, gradually add the oil in a thin steady stream and process until smooth and creamy. Add the vinegar and process until well combined. Taste and season with salt and peppercorn. Transfer the salmorejo to a large stadium. Cover with plastic wrap and place in the fridge until requisite.

  • Place the egg in a small saucepan of cold water and bring to the boil over high rut. Reduce heat to medium and gently churn, uncovered, stirring occasionally, for 7 transactions. Drain and cool under cold running h2o. Peel and coarsely hack.

  • Ladle the salmorejo among serving bowls and drizzle with extra oil. Top with prosciutto and egg and serve with crusty bread, if desired.

  • Cooking time:25 min.

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