Our favourite !! A Simple typical dish, a traditional Andalusian cuisine dish with tomatoes, bread crumbs, eggs and cooked ham tacos.
The peasants who worked on these lands invented one of the most typical dishes of the gastronomy of Málaga : porra antequerana.
Though the origin of this cold dish as belonging exclusively to Antequera is not clear.
It has been eaten in a large part of the north of the province since the dawn of times and many villages of the region claim it for their own.
For 4 people:
- 1 kg. ripe tomatoes
- 1/2 kg. dry bread crumbs
- 1 clove of garlic
- 2 boiled eggs
- 100 gr. ham into cubes
- extra virgin olive oil (very important)
Making of the Porra Antequerana
Peel the tomatoes, cut them into pieces, place them in the blender cup along with the garlic clove. Grind until you get a homogeneous cream. Add the bread cut into cubes, grind it, pour a little oil and keep grinding.
Pass it through a strainer, also called a “chino”, pour a little oil and mix well with a hand stick. Put it in the fridge until its cool.
Peel the potatoes, cut into long narrow pieces and fry in a pan with oil. Drain on a plate lined with kitchen paper.
Serve in individual bowls. Add the chopped boiled eggs, ham tacos and a few strips of potatoes. To top it off, add a little more oil.
In the kitchen the extra virgin olive oil becomes true protagonist, giving flavor and aroma to dishes, whether it is used raw in salad dressing as used as an ingredient in some dishes.
Hope you enjoy making and eating it.
Any comments are welcome 🙂
OTHER INFO SOURCES :
Wikipedia : http://en.wikipedia.org/wiki/Porra_antequerana
Video of making (spanish) : https://www.youtube.com/watch?v=Pa8xRVtaVvM
LOCATION OF ANTEQUERA :
INFO ABOUT ANTEQUERA AREA : http://www.inlandproperties.info/areas/ANTEQUERA-property-and-information.html
INFO ABOUT ANTEQUERA TOWN : http://www.inlandproperties.info/town-information/malaga-province/antequera-property-and-history.html