Porra Antequerana: Difference between revisions

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|title=Porra Antequerana, a Spanish tapa recipe Cooking Wiki
|title=Porra Antequerana, a Spanish tapa recipe  
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|keywords=Porra Antequerana recipe Egg recipes from The cook's Wiki
|keywords=#ham #tomatoes #paprika #bread #garlic #tuna #eggs #breadcrumbs #porraantequerana #lemonjuice #roasted
|hashtagrev=032020
|description=Porra is a member of the gazpacho family, but is not a soup. It is much thicker and is invariably served as a tapa
|description=Porra is a member of the gazpacho family, but is not a soup. It is much thicker and is invariably served as a tapa
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Porra is a member of the [[gazpacho]] family, but is not a [[Soup|soup]].  It is much thicker and is invariably served as a [[tapa]]. 


Antequera is about 50 km inland from Málaga and "Antequerana" seems to be the generic name for this dish, but bars and restaurants in that part of Spain sometimes name it after their own particular town or village.  See below for ''La Porra Archidonesa'', a piece of free verse


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{{recipesummary
{{recipesummary
|TotalCalories = 1624
|PortionCalories = 406
|DatePublished=16th August 2013
|DatePublished=16th August 2013
|Author=JuliaBalbilla
|Author=JuliaBalbilla
|Servings = Several people as a [[tapa]]
|Servings = Serves 4 - ''Several people as a [[tapa]]''
  |Difficulty = 1
  |Difficulty = 1
  |TotalTime = 15 minutes
  |TotalTime = 15 minutes
  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = None
  |CookTime = None
  |Image = [[Image:Porra Antequerana recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Porra Antequerana recipe.jpg|thumb|middle|none|alt=Electus]]
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice garlic dip</span>''


Porra is a member of the [[gazpacho]] family, but is not a [[Soup|soup]]. It is much thicker and is invariably served as a [[tapa]]. 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </span>


Antequera is about 50 km inland from Málaga and "Antequerana" seems to be the generic name for this dish, but bars and restaurants in that part of Spain sometimes name it after their own particular town or village. See below for ''La Porra Archidonesa'', a piece of free verse
<span class="reviewDesc">Reminds me of holidays.</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
| 250 g stale [[Bread|bread]], made into [[Breadcrumbs|breadcrumbs]]
| 250 g stale [[Bread|bread]], made into [[Breadcrumbs|breadcrumbs]]
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by Miguel Salcedo Hierro translated from '''Gazpachos, Sopas y Ajos Blancos''' by Enrique Mapelli López, Editorial Arguval (Málaga) ISBN 8495948702
by Miguel Salcedo Hierro translated from '''Gazpachos, Sopas y Ajos Blancos''' by Enrique Mapelli López, Editorial Arguval (Málaga) ISBN 8495948702


In a round ‘dornillo’ <sup>[[#Foot1
In a round ‘dornillo’ <sup>[[#Foot1|1]]</sup>
|1]]</sup>


one throws salt and one or two garlics<sup>[[#Foot2|2]]</sup>
one throws salt and one or two garlics<sup>[[#Foot2|2]]</sup>
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=====''Footnotes''=====
=====''Footnotes''=====
* <span id="Foot1"><sup>1</sup> A dornillo is a type of wooden bowl
* <span id="Foot1"><sup>1</sup> A dornillo is a type of wooden bowl
* <span id="Foot2"><sup>2</sup> I think this means 2 cloves rather than 2 bulbs of garlic  
* <span id="Foot2"><sup>2</sup> I think this means 2 cloves rather than 2 bulbs of garlic
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[[Category:Recipes|Porra]]
[[Category:Recipes|Porra]]
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[[Category:Vegetable recipes|Porra]]
[[Category:Vegetable recipes|Porra]]
[[Category:Uncooked]]
[[Category:Uncooked]]
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