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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...

Vegetable Lasagna with Gratinated Garlic Aioli Mousse




Ingredients

for 4 people
  • 250g zucchini.
  • 250g eggplant.
  • 200g red bell pepper.
  • 250g carrots.
  • 100g onion.
  • 300g tomato sofrito (homemade).
  • 16 cannelloni sheets (El Pavo brand or whatever you usually use).
  • 150g aioli.
  • 1 egg white.
  • salt.
  • olive oil.
  • pepper (optional).

For the tomato sofrito

  • 4 ripe tomatoes.
  • 1/2 large onion or 1 small one.
  • 1 clove of garlic.
  • salt.
  • extra virgin olive oil.

Preparation

Cut the eggplant into small cubes and let it sit with salt for a few minutes so it releases its water.
Make the tomato sofrito, season with salt, and blend it. Set aside.
Fry the zucchini and onion, both cut into small cubes, and add salt. Remove from heat and place in a colander to drain off the oil.
With that same oil, fry the finely chopped bell pepper, then add the squeezed eggplant. Once everything is cooked, pass it through a colander. Use the oil you collect to fry the peeled carrots, cut very small, and add salt.
Add 2 spoonfuls of tomato sofrito to each bowl — one for the carrots, one for the zucchini, and one for the pepper and eggplant mixture.
Boil the pasta according to the package instructions and let it cool.
Make your aioli. Beat the egg white with a pinch of salt until stiff, then gently fold it into the aioli. Set aside.
To assemble the plates (they need to be oven-safe), put 2 spoonfuls of tomato on the bottom of each plate, then top with 1 pasta sheet.
Add 2 spoonfuls of carrot.
Another pasta sheet and 2 spoonfuls of zucchini.
One more pasta sheet and 2 spoonfuls of the eggplant and pepper mixture.
Top with a final pasta sheet and spread 2 spoonfuls of the aioli mousse on top. Pop it under the broiler until the mousse turns golden and bubbly.
Now dig in and enjoy!
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