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| Gran Hotel Elba Estepona *****GL |
Costa del Sol | Espagne
Urb. Arena Beach, Ctra. Estepona -Cadiz, KM 151
ES - 29680 - Estepona / Malaga
Tel: +34 (0)952 - 809 200
Fax: +34 (0)952 - 809 201 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Gran Hotel Elba Estepona *****GL
présentée par le Chef de Cuisine Victor Gutierrez
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Salmorejo Cordobés
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Ingredients:
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Recipe for 4-6 persons
0,5 Kg. of good quality day-old white bread, crusts removed
1 Kg. of peeled tomatoes
2 cloves garlic, peeled and diced into quarters
4 tablespoons aged sherry vinegar
1/4 cup finest quality extra virgin olive oil (preferably Spanish)
Salt, to taste
½ cup small diced Serrano ham
1 hard boiled egg, chopped
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Preperation:
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Remove the crusts from the bread slices and soak in enough water to just cover until softened.
Cut a small “x” on the bottom of each tomato and briefly blanch them in boiling water, then remove to an ice bath. The skin should come off easily using this technique.
Cut the tomatoes into quarters, and place along with the chopped garlic into the bowl of a food processor. Drain the bread, squeezing out any excess water and add to the food processor. Process until smooth and all ingredients have been well incorporated; the resulting paste should be thick and homogenous. Blend in the sherry vinegar and season with salt, processing again.
Once the mixture is homogenous, blend in the olive oil a little at a time, until the desired consistency is achieved.
Serve in a soup plate garnished with slices of hard boiled egg and small dices of Serrano Ham on top .
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Nous remercions le chef de Cuisine
Chef de Cuisine Victor Gutierrez
Gran Hotel Elba Estepona *****GL
et nous vous souhaitons un très bon appétit!
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