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Chef's Recipes:
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Andalusian Cold Soap
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| Ingredients |
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Preparation |
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2 Kg. ripe tomatoes
1 breakfast cup moistened bread
without crust
Medium sized cucumbers
1 green paper
2 or 3 cloves of garlic
8 tablespoon olive oil
5 tablespoon sherry vineg
Salt
1 litre water (approximately) |
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Pass through a blender the tomatoes, the pepper, the cucumber, the garlic, salt, the olive oil and the sherry vinegar, until smooth adding water as necessary to achieve the desired thickness. Leave in the refrigerator during 2 hours. Serve very cold.A garnish is served on the side which consists of separate saucer of bread fry, diced cucumber, fine chopped onion, chopped green and tomato. |
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Xató
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| Ingredients |
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Preparation |
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white endive
Dry codfish
Black olives
Romesco sauce
Onion and Escala anchovies |
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Put the cleaned and chopped white endive in a salad server plate and
top of it the crumbled, dry codfish. Sprinkle with the romesco sauce and
decorate with the olives. Serve cold.
*SOURCE: AEV |
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Romesco Sauce
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| Ingredients |
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Preparation |
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1 or 2 raw garlic cloves
Dried red peppers ("nyora"), soaked
and fried
Bread fried in the same oil as
peppers
Toasted almonds
Raw tomato
Olive oil
Spanish wine vinegar |
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In a mortar bowl pound the green pepper, fried bread, almonds and
peeled, seedless tomato. When the mixture has turned into a fine paste,
add the olive oil little by little. Finally, add the wine vinegar.
*SOURCE: AEV |
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