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Two traditional recipes from Malaga

Ensalada Malagueña                       Porra Antequerana


Porra Antequerana

The name of this dish is refers to the beautiful city of Antequera; although the dish has its origin there, it is now found in all parts of the province. It is related to all of the cold soups of the Andalusia region, with very little differences among them, for example salmorejo cordobés, of equally exquisite flavor. It is a type of gazpacho, very thick, with a few more ingredients.

  

 Ingredients:  

1 kilo of tomatoes 
2 peppers 
2 cloves of garlic 
bread 
hard boiled eggs 
jamón serrano (cured ham)
olive oil
vinegar
salt

Preparation:

Peel the tomatoes and remove the seeds. 
Remove seeds and center of
peppers
Chop tomatoes, peppers, garlic and bread and mix these ingredients in a wooden or clay bowl with some water. 
Mash or grind the ingredients together with a wooden utensil while adding olive oil, mixing well. Taste as you add the vinegar and salt. (Although mashing or grinding the ingredients by hand would be the traditional preparation method, a blender works just fine)

Serve with grated egg yolk and diced cured ham on top.

To be eaten cold as a first course.

Escuela Internacional Central Registration Office
C/ Talamanca, 10, 28807 Alcala de Henares (Madrid), España
Teléfono: +34 91 883 12 64, Fax: +34 91 883 13 01
e-mail: info@escuelai.com

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