Pasta con salmorejo cordobés
For the salad:
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- 350 g penne or similar sized pasta, boiled and cooled
- ½ cucumber, diced
- 1 green and 1 red pepper, cut into strips about the same length as the pasta
- A handful of black olives
For the salmorejo
- 600 g ripe tomatoes, chopped
- 1 thick slice of white bread
- 10 Cloves garlic, peeled
- 500 ml olive oil
- 1 large egg
- Salt to taste
- Place the salad ingredients in a serving bowl and mix thoroughly.
- Beat the egg with the oil in a blender or food processor until it thickens.
- Add the remaining salmorejo ingredients and purée until the mixture is as smooth as possible.
- Pour over the pasta and stir the whole thing a little, but not too much.
- Garnish with hard-boiled eggs and drizzle lightly with olive oil.
Needed more garlic and not so many tomatoes. Have adjusted recipe accordingly.
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