🕒 30m 👤 1-4
The piquillos and strawberries salmorejo It is a very tasty dish, with a touch of spice, and citrus. When serving it, we advise you to add a few leaves of fine herbs.
- 400 gr. of strawberries.
- 90 gr. of piquillo peppers.
- 8 eggs quail.
- 1 tooth of Garlic.
- 2 ice cubes.
- 1 tablespoon of Jerez vinegar.
- 1 dash of white vinegar.
- Black pepper.
- Hot paprika.
- Olive oil.
- For the tartare:
- 1 spring onion.
- 100 gr. of strawberries.
- 90 gr. from mushrooms.
- 60 gr. from Serrano ham.
- 50 gr. of caviar from lumpus.
- Olive oil.
Gazpacho recipe With piquillo peppers and strawberries.
- Peel the garlic clove, and then cut it into slices. In a frying pan we fry it with a little oil. We also cut the peppers into strips and add them. Season to taste and also add a little paprika.
- Now we will make the salmorejo, for this we will chop the strawberries and put them in the crusher, along with the piquillo peppers that we have fried with the garlic. We grind everything well until the ingredients are unified. Then we add a little cold water and crush again.
- Now we pour in the Sherry vinegar and mix again. Strain the salmorejo to put it in a bowl and put it in the fridge to cool.
- We open the quail eggs and put them all in a bowl. We heat water in a saucepan, along with the white vinegar. When it boils, we turn off the heat, stir the water and add the eggs. We leave them in the water for about 40 seconds and then we remove them with a slotted spoon. Then place them in a bowl with some ice cubes.
- To prepare the tartare, put the onion, strawberries, mushrooms and ham into small pieces in a bowl. Add a good jet of oil, the lump caviar and the chopped chives and mix.
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