Name: Antequeran truncheon
Yield: 6
Cuisine: cuisine
Ingredients: 1 kg. ripe tomatoes; 1 green bell pepper (optional); 500 gr. of bread from the day before; 50 ml. of extra virgin olive oil; 1 garlic clove; a splash of vinegar; boiled eggs; chopped ham; shawl

Spring comes, it seems that temperatures rise and we are craving less hot dishes. With some good ripe tomatoes and bread scraps we are going to prepare a porra from Antequera, a cream that is nothing different from the salmorejoexcept in the name.

Antequeran truncheon

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When spring arrives, we are craving less hot dishes and this Antequera Porra is the perfect dish to welcome the good weather

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 6

Total time:

Ingredients

1 kg. ripe tomatoes
1 green bell pepper (optional)
500 gr. of bread from the day before
50 ml. of extra virgin olive oil
1 garlic clove
a splash of vinegar
boiled eggs
chopped ham
shawl

Preparation

If we are not going to use a powerful machine to beat the baton, it is better to peel the tomatoes. Then we cut them up and put them in the blender together with the garlic clove, a little salt and a little bit of the chopped bread.
Blend well until smooth and quite thick. Then, we add the oil and the rest of the bread and continue beating until obtaining a homogeneous cream.
Add a little vinegar, correct the salt and add a little more oil if you want a creamier baton.
Strain and let cool. We serve with the egg and chopped ham and a trickle of oil.

Recipe inspired by the image of Yolks Santa Teresa

Recetín

Antequeran truncheon