Recipes
Leave a Comment

Salmorejo: Ricetta estiva rinfrescante / Summer Recipe from Spain

Spanish Salmorejo (Photocredit: https://lavaleandherworld.files.wordpress.com)
Salmorejo

Salmorejo (Photo credit: etringita)

E’ tempo di un’altra ricetta. Ora, febbraio, in Australia siamo in estate, ma Melbourne ha un clima molto particolare, quindi fa’ caldo quando vuole lei, ma in questi giorni siamo decisamente sopra i 30° gradi e allora ho pensato di cucinare qualcosa di fresco per cena. Qualche anno fa’ l’idea di mangiarmi un salmorejo, una variante del gazpacho, mi avrebbe assolutamente inorridita, ma dopo 2 anni e mezzo in Spagna, mi ci sono abituata, anzi me ne sono innamorata. E per questo ieri, viste le calde temperature, ne avevo proprio voglia!🙂

Spanish Salmorejo

Spanish Salmorejo

Ma allora cos’è il salmorejo? E’ una minestra fredda a base di pomodoro della tradizione andalusa.

INGREDIENTI (per 2 persone come pasto, per 3-4 come antipasto alla spagnola):

. 500g pomodori spelati e tagliati a tocchetti

. pane secco, del giorno prima magari, a tocchetti. Quanto ne metterete influirà sulla densità della crema.

. 100ml olio, aggiungere poi a piacere

. 1 spicchio d’aglio, ma si puo’ iniziare con metterne metà e poi eventualmente aggiungerlo dopo

. un pizzico di sale

. 1 uovo sodo spezzettato, come guarnizione

. Jamon iberico a tocchetti, come guarnizione, in alternativa potete non metterlo, usare del prosciutto crudo a tocchetti

Tempo: 15 minuti di preparazione, una mezzora in frigo almeno per raffreddare la minestra

Preparazione: Spelate i pomodori. Un segreto per farlo più facilmente è far bollire l’acqua e una volta in ebollizione, immergere i pomodori per circa 1 minuto. Potete incidere la pelle dei pomodori prima con 2 taglietti. Per raffreddarli, metteteli in una ciotola con dei cubetti di ghiaccio.

Poi prendete il mixer e una ciotola grande, se già non incorporata nel minipimer, e metteteci dentro tutti gli ingredienti tagliati (pomodori, pane, aglio, olio e sale) e mixate fino ad ottenere la consistenza desiderata. Potete aggiungere più pane, per esempio, qualora riteneste fosse troppo liquido. Riponete in frigo almeno per mezzora per raffreddare il salmorejo e poi guarnite ogni piatto con dell’uovo e del jamon a tocchetti e un filo d’olio.

Buen provecho!

———- // ———-

So, yesterday it was 37° in Melbourne, very, very hot, and of course all of a sudden, so that your body cannot really adapt slowly to a hot climate. You know it’s summer, because it’s summer, and of course there are usually at least 20-25°, even if this it is not always that sure in Melbourne😉, but when it is above 30°, it’s a lot, it’s hot! So, I was suddenly craving something fresh, and actually a Salmorejo, a Spanish dish, originally from Andalucia, the South of Spain, that at the beginning of my stay in Spain I wouldn’t even dare try. It’s a cold tomato soup, similar to the Gazpacho, that usually suits hot climates, like Spain, and especially Andalucia during the summer. After 2 years ½ of living in Madrid, the Madrid hot & dry summer, try after try, taste after taste, I fell in love with salmorejo, though not with gazpacho.

Andalusia region

Andalusia region

INGREDIENTS (2 people as a main dish, 3-4 as a Spanish tapa or aperitif):

. 500g peeled chopped tomatoes

. chopped dry bread from the previous day, I put half a bun. The thickness of the soup depends on the quantity of bread.

. 100ml Extra Virgin Olive Oil

. 1 clove of garlic, start by putting 1/2 and then see what’s better for your taste

. salt as you wish

. 1 boiled chopped egg to use as a garnish to decorate the dish and not only

. chopped Jamon iberico, as a garnish, you can also decide not to put it or use Prosciutto Parma Ham instead

Time: 15 min preparation, at least 30 min in the fridge to make it cold

Preparation: Peel & chop the tomatoes. The secret is to immerse into boiling water for a minute so that the skin would come off almost by itself. Chop the bread and put it together with the tomatoes, the salt and the oil in a big bowl and mix them until you reach your wished thickness. It’s almost ready! now put the bowl in the fridge for at least half an hour, and once it’s cold, decorate each dish with the chopped egg, the jamon and a bit of olive oil.

Enjoy!

This entry was posted in: Recipes

by

Milan born, I lived in the US although very briefly, Spain (Madrid), Australia (Melbourne) and now Zurich for an exciting new adventure! I'm a curious person, a traveller, a lover of languages and cultures, food, art & design, a marketer and about to become a jewellery designer. I also love traveling and sharing. Travelling is a Life Experience, and it also means new recipes, new styles, culture and so on... you'll find all my love for traveling and what it entails in this blog! I'll share my own real experiences with you so that you can get tips on Australia and more first hand! This blog is in English and Italian, and occasionally in Spanish. Sharing is caring!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s