PORRA ANTEQUERANA

PHOTO: Lorena M.

Hi all! Today my particular photographer craved for porra antequerana. The 'porra' is a cold dish made basically of crushed tomato. It is similar to 'gazpacho' but the gazpacho is a soup while the porra has a creamy texture. It is the ‘star’ of the cuisine of Antequera (a lovely little city at the north of Málaga) and its region. At the south of Córdoba, bordering with Málaga, this dish is called ‘salmorejo’. There are some differences between salmorejo and porra but they are inappreciable (salmorejo recipe has egg and porra recipe has vinegar and green pepper). Nevertheless everytime that someone says they are the same, be prepared for a long long discussion about ethereal differences…

BOQUERONES EN VINAGRE (MARINATED ANCHOVIES)

PHOTO: Lorena M.

Hi!

Here in Spain we’re enjoying the summer (well, in some cases I must say suffering the summer). Some good seasoned anchovies and a very cold beer are in fact a real "bocatto di cardinale" (I don’t want to support alcohol consumption –you can have a zero alcohol beer-, but let me say that eating these anchovies with a refreshing drink is a sin). This is a very typical tapa of Málaga where we feel very proud of our excellent anchovies which are called “boquerones victoriano”. When visiting Málaga you can’t leave without taste them both fried or marinated (People from Málaga are also known as ‘Boquerones’).

SOLOMILLO AL WHISKY (PORK SIRLOIN WITH WHISKY SAUCE)

PHOTO:  Lorena M.

Hello everybody. This is my first recipe of this blog. This a must-have of every typical bar in Seville. I believe there is a law that oblige to have it (joke)… If you visit Seville you can taste this tapa everywhere. It is a tasteful choice food when it is well cooked but unfortunately you can find many places where the sirloin is only boiled and after ‘sunk’ in a oily sauce.

GETTING STARTED

Several months ago I had the idea of gathering all my family’s recipes in a cook book. A workmate gave the idea of creating a blog. With some difficulties I started my blogger experience (as I’m not such an expertise in informatics) but every day it turns more and more grateful for me.