Porra antequerana is a cold and refreshing custard typical of the town of Antequera, in Málaga, Spain. It is made with tomatoes, bread, peppers, garlic, olive oil and vinegar, and is usually served as a starter or tapa, especially during the summer months. Its creamy texture and intense flavour make it an irresistible dish that appeals to all palates. Basically, we could say that it is a mixture between the cordovan salmorejo and the Murcian salad,
Ingredients:
- 1 kg ripe tomatoes
- 200 g day-old breadcrumbs (without crusts)
- 1 green pepper
- 1 clove of garlic
- 100 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt to taste
For the garnish:
- 2 hard-boiled eggs
- 100 g Serrano ham
- 1 can of tuna in oil (optional)
Instructions:
1. Prepare the ingredients:
- Wash the tomatoes and green pepper well.
- Peel the tomatoes and chop them.
- Crumble the bread and soak it in a little water to soften it.
- Peel the garlic clove.
2. Blend the ingredients:
- Place the chopped tomatoes, green pepper, peeled garlic and soaked bread in the blender.
- Add the extra virgin olive oil, vinegar and salt.
3. Grind:
- Blend all the ingredients until you obtain a fine, homogeneous cream.
- If necessary, add a little cold water to adjust the texture to your liking.
4. Refrigerate:
- Pass the truncheon through a sieve to remove any skin or seeds.
- Chill in the fridge for at least 2 hours before serving.
5. Prepare the garnish:
- Chop the hard-boiled eggs and the Serrano ham into small pieces.
- If you decide to use tuna, flake it well.
6. Serve:
- Serve the porra antequerana in individual bowls.
- Garnish with the hard-boiled egg, Serrano ham and tuna on top.
Advice:
- Tomatoes: Use very ripe tomatoes for a more intense flavour.
- Bread: Day-old bread is ideal because it has a texture that absorbs liquids well.
- Vinegar: Adjust the amount of vinegar to suit your taste. You can start with less and add more if necessary.
- Accompaniments: In addition to the traditional garnish, you can add small pieces of red or green pepper, chopped onion, or even some cucumber.
Enjoy this delicious and refreshing recipe of Porra antequerana!
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