Kayotic Kitchen (1)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
This is the perfect snack for two to nibble while sipping martinis.
Leeks come together with raisins and pancetta in a unique and savory filling for empanadas. If you can't find empanada dough in your supermarket or Spanish grocers, try using a large glass to cut out circles of dough from puff pastry sheets. Continue...
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Source: Laylita's Recipes