The Traditional Recipe of Salmorejo Cordobés

As the "Cordobesa" that I am (person from Córdoba; Cordobesas from head to toe), what I like most is a good plate of "Salmorejo Cordobés" - known almost everywhere in the world already - but without vinegar, because the real recipe of Salmorejo Cordobés does not contain vinegar.

Have you tried it yet? Why haven't you? How have you been to Cordoba and not tried it? Come back, come and taste it. You don't know what it's like to dip bread in salmorejo and enjoy it.

Salmorejo is a very easy dish to make; with ingredients that we have on hand at home and, moreover, can be made anywhere.

During my time on my Erasmus placement in Udine, I made it known to my classmates, and... I can only say that they were delighted; and although it didn't taste like it does at home, it was very good - in fact, we have met to eat Salmorejo Cordobes more than a couple of times.

WHAT ARE THE INGREDIENTS?

The proper recipe for Salmorejo Cordobés is as follows:

- 1 kg of tomatoes.

- 200 grams of bread (typical Cordoban "telera" bread)

- 100 grams of Extra Virgin Olive Oil.

- 1 clove of garlic.

- 10 grams of salt.

However, obviously everyone can add as much of the ingredients as they want (I particularly like it with a lot of garlic, as my 9 year old cousin says, so much garlic that it's spicy). It will also vary a lot, depending on the people who are going to taste this wonderful dish.

It is a meal that can be served in both summer and winter; it appears on the majority of menus in restaurants and I have even seen it in places outside the capital of Cordoba.

It's so goooood!

And... DO YOU KNOW HOW TO PREPARE IT?

Well, forget the Thermomix! There's nothing like a hand blender - you give it your own personal touch. From my point of view, it's much better when you're mixing it, tasting it and adding what's missing until you get to that point when you say... It tastes great!

First, we must crush the tomatoes .

We continue by adding the bread; and we will continue mixing and adding the garlic, salt and oil.

It's almost ready!

We'll let it rest in the fridge, so that it's cool for lunchtime.

It's ready!

It's time to eat... Before you serve it we will add a chopped egg and a little finely chopped ham.

You can add a little squirt of olive oil if you wish... Do it to your own taste. I don't particularly like it.

LET'S EAT!

INTERESTING! What makes the salmorejo different from when you're eating it in Cordoba to eating it out of our land, is the bread. Yes, that's right - it is accustomed to the typical bread of Cordoba, the "telera" bread. When we leave our hometown it's normal for us to say... "This salmorejo doesn't taste like it does at home, " because as they say, there's no place like home.

It has already happened to me; but it's a well-loved dish, and a dish that is preferably made with the bread that is made for it.

Finally, you've been lucky to have tried it away from home, because now it's very common to put Salmorejo Cordobes on the menu everywhere, or even as tapas, or as a suggestion. Don't hesitate to come to Cordoba, and try it here, you'll be even more impressed with how it tastes.

OTHER WAYS OF EATING SALMOREJO

Salmorejo can also be enjoyed in a variety of dishes, such as the typical Cordovan dish of Salmorejo with Potato Tortilla (tell me you don't have a watery mouth)! So hungry...! Also, "tostas" (a piece of bread with a little bit of salmorejo, egg and ham) with French fries (yes, yes, peeled potatoes or frozen French fries) and eggplant fries...

It's even more perfect if we combine Cordoba with Malaga, an exquisite Malaga-style fry-up with a typical Cordoban salmorejo. What are you waiting for to taste it?

To enjoy the true Cordoban salmorejo I recommend that you do it in Cordoba in any terrace, tavern, or restaurant in this wonderful city, because there's no other place that make it as well as this land... Nowhere.

As they say, there's no place like home. Once you taste the Salmorejo Cordobes, you won't want to try it anywhere else. Wonderful! Very good!

And... In the next entry I'll talk about something even more interesting: SALMOREJO DE NARANJA!

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