Recipes with extra virgin olive oil
The extra virgin olive oil is known by its multiple nutritional properties and its benefits for health. For this reason, its consumption is highly recommended. It is very important to include it in our diet as a raw ingredient or as part of a cooked dish. Today we are going to speak about a very good recipe due to its content in vegetables and extra virgin olive oil: Spanish salmorejo. There are lots of recipes with extra virgin olive oil and about Salmorejo in Spain, because this is a very well known dish, but today we are going to present only the most common.
This recipe with extra virgin olive oil is a cold dish served as a starter. It is usually prepared in summer but, since it is a very healthy dish, we recommend preparing it as well in winter. It can be accompanied by a fine wine and can be presented in several ways, but there is something essential to be taken into account: the extra virgin olive oil.
To follow this recipe, it is very important to have a kilogram of ripe tomatoes, garlic, a good extra virgin olive oil, dry bread crumb and salt. Firstly, we will have to clean the tomatoes and cut them into cubes. Add them to a bowl and whip it until you get liquid sauce. It is convenient to strain it in order to separate pips and skin. Then, mixed the sauce with 220 grams of dry bread crumb and let it soak for at least 10 minutes.
Peel a clove of garlic and add it to the mixture. It is important not to use the core of the garlic clove in order to avoid repeating. Secondly, add 150 ml of extra virgin olive oil and salt. Whip it again until the liquid gets thin and rectify the salt if necessary. Finally, cool it in the fridge.
When served, pour the salmorejo in bowls and sprinkle small and thin layers of cured ham and boiled egg. There are other recipes in which it is also necessary to sprinkle pepper, cucumber, onion or carrot. This will vary depending on the cook.
As we have said, this recipe with extra virgin olive oil is very nutritious and economic. It is strongly recommended to invest in the quality of tomatoes and in the extra virgin olive oil. It is recommended to use an oil variety in accordance with the dish. The extra virgin olive oil from picual variety and from royal variety are the best options for this recipe. A bad chosen tomato or a low quality olive oil will lead into a spoiled salmorejo, with bad texture and taste.