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CONTACT
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Tel : 680 808 667
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Mob : 689 396 606
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Skype : Click Here
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Dish of the Month : Porra Antequerana
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The name of this dish is refers to the beautiful city of Antequera, although the dish has its origin there, it is now found in all parts of the province. It is related to all of the cold soups of the Andalusia region, with very little differences among them, for example salmorejo cordob
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The name of this dish is refers to the beautiful city of Antequera; although the dish has its origin there, it is now found in all parts of the province. It is related to all of the cold soups of the Andalusia region, with very little differences among them, for example salmorejo cordobés, of equally exquisite flavor. It is a type of gazpacho, very thick, with a few more ingredients.
Ingredients:
1 kilo of tomatoes
2 peppers
2 cloves of garlic
bread
hard boiled eggs
jamón serrano (cured ham)
olive oil
vinegar
salt
Preparation:
Peel the tomatoes and remove the seeds.
Remove seeds and center of peppers
Chop tomatoes, peppers, garlic and bread and mix these ingredients in a wooden or clay bowl with some water.
Mash or grind the ingredients together with a wooden utensil while adding olive oil, mixing well. Taste as you add the vinegar and salt. (Although mashing or grinding the ingredients by hand would be the traditional preparation method, a blender works just fine)
Serve with grated egg yolk and diced cured ham on top.
To be eaten cold as a first course.
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Property the Week
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Ref :
Alm004
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130000 €
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In
Almogia,
Malaga
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Reduced from 171000 Euros to 130000 Euros !! Beautiful 100 years old finca completely renovated and decorated in rustic style with fitted kitchen, dining room, livin ...
more
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Town of the Week
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Alora, in
Malaga
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The town of Alora crowns a small hill over the Guadalhorce river. The castles towers, once vigil to the comings and goings of men and inland merchandise, in the Bobastro domains, outstand over the city, which shelters discretely between two small headlands and the powerful Hacho mountain (559 m.). . ...
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