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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén more a salad than a soup. Ingredients:
1 (1-inch-long) piece baguette, crust discarded |
2 garlic cloves |
1/2 teaspoon salt |
2 hard-boiled eggs, yolks and whites separated |
2 tablespoons sherry vinegar (preferably reserva ) |
1/4 cup mild extra-virgin olive oil (preferably andalusian hojiblanca) |
1/8 teaspoon black pepper |
1/2 lb ripe tomatoes, cut into 1/2-inch cubes |
1 medium green bell pepper, cut into 1/8-inch dice |
2 oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice |
Directions:
1. Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper.
3. Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.
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