Recipe from the Jerez countryside and surroundings. Invented in the 30s by farm workers, they are still crumbs but closer to bread soup than the usual dryness of crumbs. Dish that is usually tasted between October and February accompanied by the must of that same year.

Free-range garlic

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This Ajo campero recipe is traditional and very tasty. If you try it, you will like it

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 4

Total time:

Ingredients

Garlic
Consistent bread from the day before
Tomato
Peppers
Peppers
Water
Sal Island

Preparation

In a basin (see photo, a fairly large clay container) crush the garlic, a chopped green pepper and a teaspoon of paprika. In a saucepan we put water to boil, when it breaks the boil we add the tomatoes and blanch them.
We peel them, remove the skin and add it to the basin, we continue mashing. Add the bread, cut into pinches, to this mixture and add the water, still hot, from having cooked the tomatoes.
It should be like a bread soup but rather thick, that is, the point is that it looks like a kind of porridge, neither soup nor crumbs from La Mancha.
The point is being asked of you by the basin itself. We rectify salt if necessary and it is not served. As country food, which is usually eaten standing up (see photo), the basin is placed on the table and each diner is given a spoon. When one takes one, the rest look and this is how this meal goes. If you consider that the guests are not willing to recall old customs, you have to serve the garlic in clay pots.

As in the past in the field there were no metal spoons radishes were used (washed and cut in the shape of a cross, put in water) to eat. Powerful dish for the summer but that leaves a splendid taste in the mouth. If you control the garlic, it is a fantastic dish to eat with friends and thus vary a bit from the classic paella.

Image: Jgfabregas.

Recetín

Free-range garlic