Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmorejo con pide. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Salmorejo con Pide is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Salmorejo con Pide is something which I’ve loved my whole life.
Crema de tomate popular en Córdoba y toda España. En este segundo vídeo podcast de la nueva sección "Las Charlas de Salmorejo Geek" me acompaña JosEscolar, podcaster reconocido, compañero en cosas de modernOS y buena gente en general. Salmojero de jueyes y Empanadillas las Preñaitas de todas.
To begin with this recipe, we must prepare a few ingredients. You can have salmorejo con pide using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Salmorejo con Pide:
- Make ready 900 g (1 lb) fresh tomatoes
- Take 150 g (5 oz) day old bread such as pide
- Make ready 1 fat garlic clove peeled
- Prepare 1/2 tsp cumin seeds
- Take 1/4 tsp salt
- Prepare good pinch black pepper
- Prepare 1 tsp yuzu
- Take 1 tbsp sherry vinegar
- Make ready 1/4 cup organic virgin olive oil
- Take 1 tbsp celery tops
- Prepare Topping:
- Take anchovy fillets
- Prepare fresh herbs such as dill
Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. La receta de Pasta con salmorejo es además un plato muy sano, vegetales, carbohidratos y un Puedes hacer el salmorejo que normalmente haces, nosotros en esta ocasión hemos hecho una. Salmorejo, receta tradicional y con Thermomix.
Steps to make Salmorejo con Pide:
- Prep all the ingredients.
- Score the bottom of the tomatoes. Boil some salted water and drop the tomatoes in for 30 - 60 seconds. Plunge into cold water. Cover the bread in water to soak.
- Peel the tomatoes and place into a food processor. Blitz. Add the garlic, cumin seeds, sea salt, black pepper, yuzu and celery tops and blitz again.
- Leave to sit for a few minutes then add the bread. Blitz again.
- Drizzle in the sherry and the olive oil.
- Chill for 2 - 3 hours.
- Serve topped with fennel fronds and anchovies and a side of lightly toasted bread such as pide and a glass of sherry.
El salmorejo cordobés (también existe el salmorejo canario) es una de esas recetas de verano imprescindibles en cualquier casa española. Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work. El salmorejo cordobés seguramente sea, junto al flamenquín o al rabo de toro, la receta más popular de la gastronomía de la provincia de Córdoba. Es indudable que los orígenes de este plato son.
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