Salmorejo
Ingredients:
- 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.