JuliaBalbilla: Created page with 'Porra in the town of Antequra is made with far more garlic than the recipe shown here (I used to live there). The author's footnote below (2) actually might refer to two whole bu…'

2011-09-25T09:13:24Z

Created page with 'Porra in the town of Antequra is made with far more garlic than the recipe shown here (I used to live there). The author's footnote below (2) actually might refer to two whole bu…'

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Porra in the town of Antequra is made with far more garlic than the recipe shown here (I used to live there). The author's footnote below (2) actually might refer to two whole bulbs of garlic. The families I lived with used anywhere between 5 and 20 cloves depending the recipe (which was often a family recipe handed down). People in this part of Spain consume vast amounts of garlic, but even then taste varies. I use a whole bulb when I make mine and it tastes exactly like that you can buy in the various tapas restaurants in town.

Often, roasted red peppers (not green! ever) are included with the tomatoes (gives a nice rich red colour).

Hi NeolithicChef

I agree with you about the garlic as I usually add 1-2 bulbs, but when I had Porra in Archidona and Antequera, it really did not taste very garlicky at all! For this reason, I assumed that the poem referred to cloves. And, yes I thought it odd that a green pepper was mentioned, but it was the poem says. --[[User:JuliaBalbilla|JuliaBalbilla]] 10:13, 25 September 2011 (BST)

Talk:Porra Antequerana - Revision history

JuliaBalbilla: Created page with 'Porra in the town of Antequra is made with far more garlic than the recipe shown here (I used to live there). The author's footnote below (2) actually might refer to two whole bu…'