Welcome to Paulina Kitchen! Today we have a recipe of those that smell like summer and take you directly to the sunny lands of Malaga just by trying it: the Antequerana club .
Eternal life to cold soups and creams , simply because they are a tasty way of eating vegetables and enjoying a good soup, in summer! The Antequerana Porra , is a cream of tomato and bread that comes to refresh the palate. If you ever thought that a cold soup could not be incredible, this recipe will change your mind.
A recipe that conquers anyone with their simplicity. It is also the perfect excuse to take advantage of that bread yesterday that was already hard and tomatoes that are already too mature for salad. You were already filled with trying it, right? Let's see what it is about?
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About the Antequera Porra
The Antequerana Porra is a traditional cold soup in the region of Malaga, thicker than the gazpacho and cousin sister of Salmorejo and the Malaga Ajoblanco , with an intense taste of tomato and pepper. It is a perfect dish for hot days and an excellent way to take advantage of hard bread. Its creamy texture makes it an Andalusian delight that everyone should ever try in their lives.
And why is it called that? Easy: by Antequera , a city of the interior of Malaga, which gives the name to this cold cream . And while it is true that there may be variations of this recipe in other areas, the Antequera Porra is unique because of its texture and flavor intensity.
Differences between the Antequerana and the Gazpacho: What makes this recipe unique?
Here comes the million -dollar question: What differentiates the Antequerana from the Gazpacho? Because yes, at first glance it may seem a thicker gazpacho, but the reality is that they are like distant cousins.
- The gazpacho is more liquid , almost like a drink, the Malaga club , on the other hand, is eaten with a spoon, and can even wet a good piece of bread.
Then the main difference is in the texture, the Antequera Porra is thicker thanks to a generous amount of bread that acts as a thickener, while the gazpacho is more watery and light . The ingredients are not exactly the same.
- In the Antequerana Porra , the tomato and the pepper are protagonists, but the trick is in the bread (which is used in greater amount than in the gazpacho) and in that jet of olive oil that makes it a creamy and rich emulsion.
Finally, Porra Antequerana is served with a touch of hard egg and serrano ham above , something that gives that extra that we all love.
History of the Antequerana Porra: Why is it called that?
As we said before, Porra Antequerana owes its name to the city of Antequera, an Andalusian town loaded with history, but also with a rich culinary tradition that has managed to maintain over the centuries.
The Malaga club , as it is also called, has its origin in the humble recipes of the field, when the peasants took advantage of hard bread and tomatoes that grew in the garden to make a fast, nutritious and refreshing food .
The name of "Porra" comes from the utensil with which the ingredients were formerly crushed: a wooden deck or batter , with which the thick and homogeneous texture that characterizes this dish was achieved. And although today we use electric whiskers, the essence remains the same.
CHARACTERISTICS OF THE PORRA ANTEQUERA recipe
- Creamy texture : the fundamental difference against other cold soups. The Porra has such a thick body asks for a spoon.
- Intense tomato flavor : as in every good Andalusian dish, the mature tomato is the star . The more juicy and sweet, the better the baton will be.
- Vibrant color : The orange red of the Antequera Porra is unmistakable and enters through the eyes before it reaches the palate.
- Garlic touch : it would not be an Andalusian recipe without a good garlic. It gives that taste that enhances the Antequerana Porra .
- Extra virgin olive oil : it doesn't skimp here. A good stream is essential to give smoothness and that Mediterranean touch .
- Bread as a thickener : here we are not talking about a simple ingredient, but of a fundamental one. The bread, the harder, the better, it gives that density that characterizes it so much.
- Garrons : Although the baton is already delicious by itself, hard egg garrisons, serrano ham or even tuna add points. It can also be accompanied with roasted peppers or add some crutons for the crispy touch.
How to make the Antequerana porra
Making an Antequerana club is not a science, but you have to respect some key steps. First, we need good ingredients: mature tomatoes, peppers, hard bread, but quality; Extra virgin olive oil, garlic, salt and a little vinegar . Essentially, it's about crushing everything together until you get a thick cream, but it has some tricks.
Bread is what gives the body, so it is important to use a bread that is very dry and good crumb. Not to spare in olive oil; It is what will give that silky texture that characterizes the Porra. And, of course, adjust the touch of garlic and vinegar to the palate, so that the dish is customized.
Ah! And do not forget to accompany her with a good serrano ham in fine strips and a hard egg in pieces.
8 tips to prepare the best Antequera Porra
- Tomato, which is of quality : this is the most important thing. If the tomato is not at its point, there is nothing to do. It has to be very mature and sweet .
- Bread of the previous day : The drier the bread, the more texture it will give to the Porra.
- Soak the tomato with the bread: it is allowed to soak a few hours cold. In this way the bread softens absorbing the tomato juice.
- Oil, without fear : it is the secret for the Antequera porra to be soft and velvety.
- Do not exceed garlic : although garlic is essential, if used a lot, it can master the dish. A tooth or two will be enough.
- Add peppers: peppers can be used raw or roasts. They give more flavor and body to the Porra de Antequera.
- Use glass blender/blender : it is important that it be powerful. The finer , the better the texture will be.
- Cool well : The Antequera Porra is enjoyed cold, so it is best to let it rest in cold at least one hour before serving it.
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Antequerana Porra Recipe
Yields: 4 portions
Preparation time: 35-40 minutes (plus 1 hour of cold rest)
Ingredients
- 1 kg of mature tomatoes
- 200 g of bread from the previous day
- 1 or 2 peppers: red, green or yellow (or a little of each)
- 1 or 2 garlic cloves
- 100 ml of extra virgin olive oil
- 1 tablespoon of white wine vinegar
- Salt to taste
- Hard egg and serrano ham (optional to accompany)
How to do Antequerana Step by step
- Wash the tomatoes well and cut them into large pieces. It is not necessary to peel them.
- Wash the peppers, remove seeds and ribs. Cut into strips and book.
- Cut the bread into not very large pieces. (Optionally you can soak the pieces of bread with the tomato the night before)
- Place the cut tomato, the peppers, the chopped bread and garlic cloves peeled in the blender/blender. Crush a little until everything is integrated.
- Add extra virgin olive oil and vinegar. Repeal everything for a few minutes, until you get a very homogeneous and lumpy cream.
- Add salt to taste and continue liquefying a little more.
- Let cool in refrigerator for at least an hour.
- Serve the Porra Antequerana very cold, accompanied by hard egg and serrano ham above.
