Today I went back to my IG Live with Italy. I missed them so much! I took the chance to have fun cooking with my lovely mom and her Argentinian best friend who taught me an easy and fresh, summery recipe: Salmorejo. It is actually a Spanish dish, traditionally made adding Serrano ham and hard-boiled egg. Today we made it with an Italian touch adding Burrata (a mozzarella shell with stracciatella and ream heart).
It was delicious!
INGREDIENTS: (2 servings)
350 g cherry tomatoes
3 slices of bread+2 for croutons
1 garlic clove
Extra Virgin Olive Oil
Chili pepper flakes
Divide the tomatoes in 2 and squeeze them to remove the seeds
Soak your bread in water. I used 3 slices of my whole-wheat sourdough bread
move your tomatoes into the blender, add the oil, salt, pepper, half garlic, the capers and the bread (unsqueezed from water) and mix everything till you reach a creamy and not too thick consistency (I had to add some water to mine as I made the mistake to press the bread). Adjust salt and pepper if needed
Prepare your croutons: pour some oil with the other half of the garlic into a pan, after a minute add the bread cut in cubes, add some chili pepper flakes. Cook till brown and crispy
Pour your Salmorejo into a bowl, add the croutons, fresh basil, the Burrata, oil, and the pepper