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Cordoban salmorejo, do you know it??
Surely you have heard of salmorejo, and also in countless varieties, but today Apartamentos Plaza informs you of the traditional, of the authentic Salmorejo from Córdoba, his story, recipe and most importantly, where to try it. Can you come with us?
Source: Andalucía direct and Restaurante Sociedad Plateros María Auxiliadora
Salmorejo Cordoba.
Traditional recipe
Ingredients:
1 Kg. tomatoes
200 g. of Telera Cordobesa Bread
100 g. of Extra Virgin Olive Oil D.O.
1 Garlic clove from Montalbán
10 g. by Sal
Preparation:
Clean and crush the tomatoes, strain to remove the skin and seeds, grind again adding the bread, Extra Virgin Olive Oil, garlic and salt.
Decorate with chopped hard-boiled egg and pieces of Serrano ham, a few drops of olive oil or pieces of toast (picatoste).
His story
The first known written note of Salmorejo, appears in the Dictionary of the RAE of 1737. Known then as Dictionary of the Authorities. With the exception that it is not described as what we are used to. If not, as a kind of sauce with which rabbit stews were seasoned..
The predecessor of salmorejo is considered to be Mazamorra.. With a very similar recipe, which is said to have been basic food for Roman troops. It looks like, They were true experts in mashed recipes of this type..
Over time, It also became a staple food for harvesters in the Andalusian olive groves.. So much so, What if they didn't have bread from the day before?, They replaced it with the so-called “poor man's flour” such as dried bean flour or lupin flour..
Salmorejo as such was not known until some time after the arrival of Colon tomatoes in Spain., about the 18th century (Until then the Tomato was only an ornamental plant). Replacing Salmorejo a la Mazamorra in the olive groves in summer, until, with greenhouses, It was accessible to us throughout the year.
Do you know where to try it??
It is very worth it know the caliphal city y taste this dish in some of his most typical and lasting gastronomic spaces over time where They elevate salmorejo to the category of “delight".
La Siesta
Fusion of Cordoban and Mediterranean cuisine next to the Plaza del Potro.
In it La Siesta Restaurant offer a traditional cuisine, based on seasonal products brought directly from the markets. They offer an interpretation of traditional Spanish cuisine, creating your own identity.
They have in common with the Mediterranean cuisine, the pantry full of noble raw materials in which there is no shortage the best fish, meats and vegetables.
Every day the restaurant team has a double challenge that is renewed day by day: the satisfaction of giving free rein to creativity and continuing to carry the banner of Andalusian and Mediterranean cuisine with the rigor and determination to give the customer the best service and an unforgettable experience.
La Tinaja
Fuensanta and Benjamin Barrionuevo are the creators of La Tinaja, this new proposal together with the Ribera de Córdoba.
Its La Tinaja Restaurant is one of the best gastronomy options in Córdoba, that combines traditional and innovative cuisine to create a menu for all palates, They also have a careful selection of wines.
In La Tinaja They have the best recipes for each season and use the best market products so that whoever visits them can enjoy the best gastronomy in Córdoba
Its kitchens are run by the skilled hands of a great kitchen team and accompanied by the best professionals who offer you a pleasant experience and the best service..
Their experience and quality “know-how” will make your visit a pleasure..
Corner of the Beatillas
This bar is a one of the oldest in the city. It is a place where culinary art is enjoyed through the five senses and where you will not be disappointed.
The Corner of the Beatillas, like a good tavern it is, has between its gastronomic jewels are Salmorejoelaborate, with a kilo of mature tomatoes, 200 grams of Telera Cordoba bread, 100 grams of extra virgin olive oil, a tooth of Montalbán garlic y 10 grams of sal.
They define themselves as "one of the best restaurants to eat salmorejo in Córdoba" by it's taste y its freshness.
Casa Salinas Tavern
To the Casa Salinas Tavern from the Almodóvar Gate you have to go hungry, because there portions are rather generous. And the same goes for your Salmorejo, where from several people can eat well without fear of deception.
If you take a look at the comments that are carried out by Internet about this place, the vast majority recommends, among other dishes, the salmorejo with ham offered there. Es rich and tasty, It doesn't make you sick or cloying., has the fair density, It's finger-lickin' good!
