Salsero Cordobés

The Salsero Cordobés is a traditional dish from Córdoba, a city located in the heart of Andalusia, Spain. Known for its rich flavors and vibrant culture, Córdoba brings together a fusion of Mediterranean influences and its own unique twist on cuisine. While this dish may remind some of the more well-known "Salmorejo Cordobés," its genealogy is marked by slight tweaks made over generations. The Salsero Cordobés is synonymous with the warmth and conviviality of Andalusian dining, often savored in the enticing company of a lively tapas spread.

Background

Historical snippets reveal that the origin of Salsero Cordobés dates back to Roman times, where ingredients like tomatoes, olive oil, and bread were staples of the diet. Over the centuries, this dish adapted, balancing between simplicity and the robust character of its ingredients. As with many Andalusian recipes, the role of Moorish culinary influences can be observed in its fragrant and colorful assembly.

Ingredients

• Tomatoes - 500g of ripe, red tomatoes
• Bread - 150g of stale bread
• Olive oil - 100ml of extra virgin olive oil
• Garlic - 2 cloves
• Salt - 1 teaspoon
• Eggs - 2 large eggs
• Jamón Serrano - 100g thinly sliced
• Sherry vinegar - 1 tablespoon
• Bell pepper - 1 small (optional, for garnish)

Preparation Steps

1. First, prepare the bread by soaking it in a bowl of water for about 10 minutes until it is soft.
2. Peel the tomatoes by submerging them in boiling water for a minute, then transfer them to cold water to easily remove the skins.
3. In a large bowl, combine the peeled tomatoes with softened bread.
4. Add the garlic, salt, and sherry vinegar to the mixture.

Complete Cooking Process

1. Using either a food processor or a blender, purée the tomato and bread mixture until smooth.
2. While blending, gradually add olive oil to the mix until the consistency is creamy. This emulsification is crucial for the texture.
3. Taste and adjust the seasoning by adding more salt if necessary.
4. Cool the mixture in the refrigerator for at least 2 hours for the flavors to meld.
5. Meanwhile, hard boil the eggs. Let them boil for about 9-12 minutes depending on your preference, using this cooking timer.
6. Once cooled, peel and chop the eggs into small pieces.
7. Take the chilled mixture, and ladle it into bowls. Garnish with chopped eggs, slices of Jamón Serrano, and diced bell pepper if using.

Serving Suggestions

Serve the Salsero Cordobés as a centerpiece in a tapas layout, ideally with crusty bread on the side. Pair with a chilled glass of Spanish white wine or a fino sherry to complement its creamy texture and savory, multi-dimensional flavors. This dish makes a perfect treat between meals or can be served as a first course in a larger meal shared amongst friends.