Good morning, dear friends! As we always say, we all love cheese . There are so many intensities, textures, and combinations that it's impossible not to find your soulmate. Or in this case, your true match.
Almogrote is very unique . What gives it its identity isn't its preparation itself, but rather the ingredients that accompany it in the process . But let's take a closer look...
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About Almogrote
A very particular cheese
Almogrote is a delicious and traditional Canarian grated cheese with a spicy kick, very popular in the Canary Islands, Spain . It's a condiment or creamy paste made primarily from cheese, dried red peppers, olive oil, garlic, and spices.
Its texture is usually dense and its flavor intense and spicy , making it a perfect accompaniment to toasted bread, crackers or papas arrugadas, another typical Canarian dish.
It has become a symbol of Canarian culinary tradition and is an essential part of local celebrations , as well as a popular gift among visitors to the Canary Islands.
The almogrote and its history
The origin of this cheese dates back to colonial times, when the conquistadors introduced it to the Canary Islands . Over the years, the islanders adapted the recipe to local tastes, incorporating the dried red peppers that were abundant in the region and adding spices and olive oil for a special touch.
Canarian almogrote has become a true symbol of Canary Islands cuisine, which also includes the recipe for mojo picón . With strong, distinctive flavors, it's a dish frequently served at family gatherings and local festivities.
In addition to being a delicious spread, it's also used as an ingredient in other traditional Canarian dishes, such as "papas con almogrote," which are wrinkled potatoes served with a generous portion of this spicy cheese sauce.
Almogrote de Gomero
Almogrote Gomero is a variant of this delicious pasta that originates from the island of La Gomera , one of the Canary Islands . Although it follows the same basic preparation principles, the Gomeran almogrote often incorporates unique local ingredients, such as the island's goat cheese , which gives it a distinctive flavor.
This regional variation reflects the culinary diversity found on the different islands of the Canary Islands and adds a special touch to the tradition of this cheese . Making it is a process that requires skill and patience. Each variety may differ in terms of the proportion of ingredients and the spices used.
Why is it called almogrote?
The term refers to a seasoned sauce or paste originating in the Canary Islands, Spain. The name comes from the Arabic word "almogrote," meaning "pressed cheese." This designation is appropriate, as cheese is the main ingredient in the preparation.
How to choose the best almogrote
Determining which is the "best" can be subjective, as the taste for this Canarian cheese sauce largely depends on personal preference. However, it is possible to identify some criteria that can help evaluate the quality of an almogrote .
First and foremost, the quality of the cheese is key . Using a good quality cheese, preferably one that is aged and produced locally in the Canary Islands, will give the sauce a more authentic and satisfying flavor. Furthermore, the proportion of cheese in the mixture is important, as it must be balanced to achieve an ideal texture and flavor.
Another aspect to consider is the intensity of the flavor and the level of spiciness . Some prefer a milder, creamier recipe, while others enjoy a touch of heat and a stronger flavor. The variability in texture and flavor allows consumers to find the one that best suits their preferences.
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Canarian almogrote recipe
Yield : 6 portions
Preparation time : 1 hour 50 minutes
Ingredients
- 200g of hard, cured cheese (Canarian cheese if possible, such as Majorero cheese or Palmero cheese)
- 3 dried red peppers
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt to taste
Almogrote ready in 4 steps
- Remove the seeds and veins from the dried peppers and cut them into smaller pieces. Place them in a bowl of hot water for about 30 minutes. Grate the cheese.
- In a frying pan, heat the oil over medium heat. Sauté the chopped garlic cloves and drained pepper pieces for 5-7 minutes. Remove from heat and let cool.
- In a bowl, add the grated cheese and the mixture from the pan. Blend the ingredients until you get a smooth, even paste.
- Place in an airtight container and store in the refrigerator to cool and firm up.
