FIRST FINALIST OF THE FIRST EDITION OF "VIRTUAL KITCHEN WITH IBÉRICOS".
The jury was attended by chef Luis Fernándes from the culinary space to the point
The creator of the recipe was Samer Moronta who from his instagram account @gastro_vicio . Thanks to his experience in restaurants and in the kitchen, on his account you can see both his preparations and his favorite places to taste good cuisine.
For this occasion, Samer Moronta presented us with a different option to show us that Iberian sausages from Torreón can be a delicious and super creative way to consume them .
In this recipe you can omit the presence of salmorejo. Personally, we opt for you to follow the original recipe and you can enjoy the difference in textures and how well it combines the flavor of a mild salmorejo with the flavor of our Iberian acorn-fed salchichón .
For the tartar we will need:
- 150g of Torreón Iberian sausage
- 1 and a half coffee-size spoons of old-fashioned mustard
- 1 and a half tablespoons of capers
- 2 shallots
- 1 egg yolk
- Salt -just to cover the yolk-
- Allspice (or black pepper)
- Chive
For the salmorejo:
- 1 kg of ripe tomatoes
- 200g bread from the day before
- 150 ml extra virgin olive oil
- a tablespoon of salt
Steps:
- We start with the salmorejo. If you want to go to tartare go directly to point 7.
- Cut the ripe tomatoes into quarters and pass them through the blender
- Pass the sauce through a strainer to remove small pieces of skin and seeds that could remain
- Cut the bread into small pieces and add them to the previous tomato cream. Let them rest for about 10 minutes.
- Add the extra virgin olive oil and salt. We pass everything through the blender until it is as fine as possible.
- We only have to put the bowl in the fridge and let it cool down.
- Start by covering the egg yolk in salt to cure it, leave it in the fridge for 20 minutes.
- Take out some slices of Torreón Iberian salchichón and chop into cubes of just under 1 cm.
- In a bowl, add the sausage cubes, the shallots, the finely chopped capers and the mustard. Mix everything well and add extra virgin olive oil until we see that everything is well integrated.
- A little freshly ground pepper and plate with the help of a ring.
- Around the ring pour the salmorejo.
- Finally, add the chopped chives on top.
- Accompany with some fine toasts, some scolding or some potato chips and enjoy!
