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Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.[1]

Salmorejo
A bowl of salmorejo
Alternative namesArdoria, ardorío
CourseAppetizer
Place of originSpain
Region or stateAndalusia
Serving temperatureCold
Main ingredientsTomato, bread, extra virgin olive oil, garlic and salt
VariationsGazpacho porra antequerana

The bread used for salmorejo is called pan de telera, which is equivalent to Castilian pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture.[2] It is believed that the original recipe was brought from the region of Alentejo, Portugal, after the Spanish prisoners were released in the aftermath of the Battle of Montes Claros.

Salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture, because it includes more olive oil and bread and this is of a different kind (in gazpacho, usually stale loaf bread soaked in water is used). In Salmorejo, per 1 kg of tomatoes, 200 g of bread and 100 g of olive oil are used.[3] There are several variations in Andalusia, including ardoria and porra antequerana (with bits of tuna as topping).

Salmorejo is also the name given to a marinade typical of Canary Islands cuisine. It is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.

Salmorejo should not be confused with the southern Italian/Sicilian salmoriglio, despite both sharing the same etymology (from Latin salimuria meaning "brine"). Whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil.


See also



References


  1. Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), The cuisines of Spain: exploring regional home cooking, New York, Ten Speed Press, ISBN 1-58008-515-6, pag. 67
  2. "4 delicious Andalusian cold soups to survive a hot summer". drivemefoody.com. 4 July 2020.
  3. "Cofradía del salmorejo cordobés". www.salmorejocordobes.com.

Further reading



На других языках


- [en] Salmorejo

[es] Salmorejo

El salmorejo cordobés es una crema servida habitualmente como primer plato; se trata de una preparación tradicional de Córdoba (Andalucía).[1][2] Se elabora mediante un majado (machacado, triturado) de una cierta cantidad de miga de pan (o la telera, un pan también de origen cordobés),[3] a la que se le incluye además ajo, aceite de oliva, sal y tomates.[4] Debido al empleo del pan, su consistencia final es la de un puré o una salsa. Se suele servir con pedacitos de otros alimentos en su superficie, como virutas de jamón o huevo duro. Por los ingredientes empleados, el salmorejo se trata de un alimento cuya preparación es bastante económica.[5] Es frecuente que se sirva fresco a los comensales. Debido a su consistencia, a veces se sirve como una salsa de acompañamiento, para remojar otros alimentos, pan y fritos generalmente.

[ru] Сальморехо

Сальморе́хо (исп. salmorejo) — холодный суп-пюре из томатов и хлеба, родом из андалусской Кордовы. Сальморехо делают из томатов, хлеба, масла, чеснока и уксуса. Томаты обычно очищают от кожицы и протирают вместе с другими ингредиентами. Суп подаётся холодным с нарезанным «горным хамоном» и варёными яйцами.



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