Porra Antequerana
Ingredients (4 Portions)
1 kg of tomatoes
2 peppers
2 cloves of garlic
bread
eggs
ham
Cortijo Marialonso Extra Virgin Olive Oil
Cortijo Marialonso Vinegar
Preparation
Put the tomatoes without the skin and seeds in a bowl, the heartless peppers (seeds and top end), garlic and a pinch of salt.
Mix with bread crumb, add some water and grind. At the same time, add oil and vinegar, mixing well. It is advised to taste from time to time to add the exact quantity of salt and vinegar.
Gazpacho
Ingredients (4 Portions)
6 big, ripe and fleshy tomatoes
2 green peppers
1 red pepper
1 cucumber
3 big slices of bread (preferably from the previous day) without crust
salt
Cortijo Marialonso Extra Virgin Olive Oil
Cortijo Marialonso Vinegar
Preparation
Dip the bread slices, put them in a bowl and cover with water, add some salt and oil. Peel and cut the tomatoes, peppers (without seeds), cucumber, onion, some garlic and mix the ingredients in the mixer, add some water and mix until you get a cream. Add some vinegar and mix very well until the mixture is homogeneous like an emulsion. Check salt and vinegar. Seep it through a Chinese sieve to eliminate the peppers’ skin. Add some more water if necessary. The texture should be like a liquid cream. Keep it in the fridge until it reaches the desired temperature and at the service moment, spray some extra virgin olive oil.
Greek Salad
Ingredients (4 Portions)
4 red and robust tomatoes
1 red onion
1 green pepper
100 gr. of Feta Greek cheese (it can be replaced by a Burgos type cheese)
some Cortijo Marialonso black olives
marjoram leaves
Salt and pepper
Cortijo Marialonso Extra Virgin Olive Oil
Preparation
Cut the tomatoes in four pieces, the peppers in strips, dice the cheese and cut the onion in thin slices. Put these ingredients in a salad bowl, sprinkle some marjoram and salt, pepper, olive oil and some white wine vinegar. Decorate the salad with olives and serve.
Peppers Salad
Ingredients (4 Portions)
1 kg of red peppers
1 kg of tomatoes
Cortijo Marialonso Extra Virgin Olive Oil
Cortijo Marialonso Vinegar
Salt
Preparation
Bake the peppers and tomatoes in the oven at 180c during 30 to 40 minutes, remove and cover for 15 minutes to make them sweat. Keep the released juice.
Peel the tomatoes, remove the seeds and cut. Cut the peppers in strips.
Put the peppers and tomatoes in a serving dish, add the juice, vinegar, oil and salt.
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