cordovan salmorejo
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cordovan salmorejo
Difficultyeasy
Time30 minutes
rationsof them
calories116 calories
64% of Cordovans consider the Salmorejo as the most typical dish of its land. This mixture of bread, tomato, garlic and oil is one of the delights of the gastronomy of this Andalusian province, along with others such as oxtail or flamenquín.
Now the Cordovan salmorejo aspires to be declared world heritage sitein an initiative of the Cordobés Salmorejo Gastronomic Brotherhood that tries to match the recognition that Neapolitan pizza already has, which received this mention from UNESCO in 2017.
The objective of the Brotherhood, created in 2008, is to promote Cordoba through its gastronomy: “Always, always, whenever someone in a restaurant or in a meeting of friends Ask Cordoba salmorejo, he is promoted Córdoba”assures EFE its president, Miguel del Pino.
Although it is the dish with which this province is most identified, the surname “Cordoba” is not always associated with the name salmorejo. According to the studies that the Brotherhood has developed since 2016, “less than 20% catering establishments they put the cordovan surname to the salmorejo and, above all, it is becoming increasingly popular in tourist areas, where the emphasis for tourists is that it is a typical dish from Cordoba”.
This association and others want to put an end to this custom and enjoy the cordovan salmorejowith a promotional initiative that has been going on for four years and that aspires to the recognition of this dish by the Unesco.
Salmorejo, easy to prepare, healthy and affordable
The Cordoba salmorejo owes its success to its flavor, but also to its easy preparation already their affordable ingredients. The promotional work that associations such as the Brotherhood have carried out in recent years has refuted the dark legend that accompanied salmorejo, which described it as a high-calorie dish. Moreno Rojas, professor of bromatology and food technology at the University of Córdoba, points out to EFE that “after the 2016 study, in the face of the popular belief that salmorejo was fattening, we saw that they are 116 kilocalories per hundred gramswhich puts you at very low calorie levels.”
Traditional preparation of Cordoba
The traditional recipe for this salmorejo is collected by the Brotherhood of Cordovan Salmorejo and is based on the work of researchers from the Department of Bromatology and Food Technology of the University of Córdoba (UCO). Through their research, they developed a recipe that homogenizes the different versions of the dish that can be tasted in the thousands of restaurants in Cordoba that serve it.
Matías Vega, the reference leader of the Brotherhood, assures EFE that the orthodox elaboration of the salmorejo it’s manual, mortarwith tomato clean ‘of their skin so that it is much easier for us to bitter”. Although it is easier to use a grinder and the result is just as delicious, the mortar will give us the most traditional version of this Cordovan dish.
Traditional salmorejo from Cordoba
Ingredients
1 kg of tomatoes
200g Cordovan Telera bread
100g extra virgin olive oil
1 clove of Montalbán garlic
10g salt
Elaboration
In a large mortar, add the salt and the garlic clove. We crush the garlic with the grains of salt to create the base, so that it becomes a paste.
Add the tomato previously peeled and broken into pieces, the smaller the better.
Gradually grind the pieces until they are crushed and mixed with the garlic and salt.
Add the bread crumbs to the tomato and continue to grind.
When all the ingredients are ground and well mixed, we finish joining them by adding the extra virgin olive oil little by little.
We place and, optionally, add a filling. The most common is to incorporate boiled eggs, Iberian ham in pieces or croutons.
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