As mentioned in our article about the different versions of the Andalusian Gazpacho (salmorejo, porra, zoque and gazpacho), each Andalusian village and family make it with a different personality that is marked by the quality and ripeness of the tomato, and the characteristics of the bread , as well as the variety of olive oil and even
Ingredients (10 people): 1kg of bomba paella rice like Santo Tomas 750g of fresh boletus (can be mixed with shiitake) 750g of Iberian pork pluma ( boneless flank but you can also use iberian secreto- shoulder muscle- or iberian presa-shoulder steak) 250g deveined foie gras 4 cloves of garlic 4 green peppers 1 red pepper
Origin: The most widely accepted theory on the origin of this wonderful seaside dish states that it dates back to the early 20th century. The story goes like this- the Santa Isabel fishing boat set sail to fish, as always, very early in the morning from the Port of Gandia in Alicante. When lunchtime came,
Ingredients: 500 gr Pork tenderloin Salt and pepper Ingredients for the sauce: 2 slices of bread 12 almonds 2 cloves of garlic One parsley sprig One glass of white wine Saffron Olive oil Prep: 5 min Cook: 25 min Yield: 4 servings Preparation: Fry the bread, almonds, garlic and parsley.
Ingredients: 500 gr. of ripe tomatoes 500 gr. of strawberries. 1/2 green pepper 1 garlic clove 50 gr. of hard bread. Cold water. 1 tablespoon of salt. 1 tablespoon of apple cider vinegar. Extra Virgin Olive oil Prep: 5 min Cook: 10 min Yield: 4 servings Nutrition facts: 35 kcal /
There's nothing more "cordobés" than "La Mezquita" and Salmorejo, a cold soup similar to gazpacho What many people don't know is that until the fifteenth century, the salmorejo was actually white because tomato had not been imported by Christopher Columbus yet. This recipe is the traditional recipe from Córdoba. Ingredients: 1 kilo ripe
Photo credit: Fernando Madariaga_ © ICEX Ingredients: One steak of desalted cod per person. If it's not desalted, put it in water for about 8 hours One clove of garlic per piece of cod. Cayenne pepper to your liking 2 garlic cloves Extra virgin olive oil Prep: 10 min Cook: 20
When talking about food destinations, either hip, cosmopolitan cities with creative chefs pop up in your head that test the limits of your understanding of what food can be; Or far away, off the beaten track spots where you don’t understand anything written on the menu (if there is one), but you’ll always remember them as one of
The Ministry of Tourism & Sports of the Andalusian Government together with Turespaña counted again on Spain Food Sherpas for the organization of a unique gastronomic experience during the celebration of the 1st Cosmopolitan Congress 'Andalucia Reloaded – The ultimate experience' in Malaga. This event was attended by a selection of over 40 German wholesalers, who design products
In Andalusia, especially in its inland villages, summer is very hot. In July and August it can be easily around 40 degrees during the day – in the shade. Therefore, during the hottest hours of the day, most people take shelter from the sun and when the evening is coming, they start leaving their
