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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Pork Loin with Cava and Clams

 

ingredients

for 4 people
  • 12 pork loin fillets.
  • about 24 clams.
  • 1 spring onion or Figueres onion.
  • 3 garlic cloves.
  • 1 roasted red pepper.
  • 150cc brut cava.
  • 200cc fish stock.
  • 1 level tablespoon cornstarch.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Put the clams in a bowl, cover them with salted water, and place in the fridge for about an hour so they release any sand they're holding.
Meanwhile, place the pork fillets in a bowl with the cava and the three garlic cloves, peeled and crushed in a mortar. Cover and set aside in the fridge for 20 minutes.
After the marinating time, drain the cava from the pork (save it for later), and sear the fillets in a hot pan with a few drops of oil. Season them with salt and pepper, cook them briefly on each side — you want them just marked, not fully cooked through — then set them aside.
In the same pan, add a bit more oil and sauté the onion, either grated or finely chopped. When it starts to turn translucent, add the roasted red pepper, cut into strips.

Next, pour in the reserved cava from the marinade and let the alcohol cook off. Then add the clams. Once they've opened, remove some of the empty shells to make serving easier, and stir in the cornstarch dissolved in the fish stock.

Cook for a few more minutes to thicken and reduce the sauce slightly.

Just before serving, nestle the pork fillets back into the sauce to warm them through.



Enjoy your meal!

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