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At the legendary Taberna Juan Peña in Córdoba, the classic tomato-based salmorejo with Cordoban extra virgen olive oil, topped with hard-cooked egg and small bits of Spanish jamón Ibérico de bellota (from the D.O. Pedroches, Córdoba province), ham from free-range pata negra (black hoof breed) pigs fattened on acorns. Juan's wife, Mari Carmen, makes theses salmorejos. It was served with a sherry-like fino from Montilla-Moriles, a D.O. also from Córdoba province. Berenjenas fritas, olive oil fried eggplant strips are often served with salmorejo as a sauce into which the eggplant strips are dipped. Like the most exquisite French fries with the most exquisite ketchup you have ever eaten.
At Taberna Juan Peña in Córdoba, two exceptionally good salmorejos, one tomato-based, the other white-and-green asparagus-based, both topped with hard-cooked egg and small strips of Spanish jamón Ibérico de bellota (from the D.O. Pedroches, Córdoba province), ham from free-range pata negra (black hoof breed) pigs fattened on acorns. Photos by Gerry Dawes©2009. Contact: gerrydawes@aol.com
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