Cordoba in May: salmorejo ice cream, flower petal salad, bluefin tuna, avocado and olive oil “popcorn” - Los Marqueses. Hotel Las Casas de la Judería
Ingredients (4 servings)
Kumato® Salmorejo:
- 1 kg Kumato® tomato
- 1 clove garlic
- 300 g day-old breadcrumbs
- 150 g olive oil
- Salt
- Vinegar
Flower petal salad:
- 50 g baby salad greens
- 10 g wild rocket
- 10 g lamb's lettuce
- 4 pansy blossoms
- Diced bluefin almadraba tuna
- Soy sauce
- Olive oil
- 50 g diced avocado
Olive oil "popcorn":
- 50 g tapioca maltodextrin
- 15 g hojiblanca extra virgin olive oil
Method
- Puree the tomato and strain using a chinois.
- Pour the tomato pulp into the Thermomix, add the garlic clove (germ removed) and blanch three times.
- Crush the garlic and start adding the breadcrumbs, vinegar, salt and finally the olive oil little by little until a creamy, velvety texture is obtained.
- Correct if necessary and refrigerate.
- Churn the ice cream in a Pacojet or in a domestic ice-cream maker.
- For the "popcorn", mix the oil into the maltodextrin until you get fluffy pieces that look like buttery popcorn.
- Marinate the tuna in a soy sauce and olive oil vinaigrette, adding salt if necessary.
- Season the avocado with salt and lemon juice and a drizzle of oil.
Stand out with original serving ideas
Place a scoop or quenelle of salmorejo ice cream in the centre of the plate, arrange the flower salad to taste, then the tuna and avocado cubes and finally the olive oil popcorn. It can be paired with local wines (fino or Amontillado Montilla-Moriles sherry) or with a more refreshing and fruity
As we all know, salmorejo with Iberian ham and hard-boiled egg with a drizzle of virgin olive oil is one of the most characteristic dishes of Cordoba's gastronomy. The month par excellence in Cordoba is May for Patio competition, May Crosses processions, and its Fair.
All these elements are embodied in a very simple and tasty dish, offering us a different way to enjoy all the pleasures of Cordoba.
