PORRA ANTEQUERANA
by Chef Rubén García Castilla (Serves 4)
1 medium red bell pepper
1 medium green bell pepper
1½ pounds beefsteak tomatoes
(4 large tomatoes)
3 cloves peeled garlic
⅓ cup extra virgin olive oil
4 cups baguette or similar white bread loosely chopped into cubes
¼ tablespoon sherry vinegar
Kosher salt
See below for optional toppings or accompaniments.
1. Wash and trim the stem ends of the vegetables.
2. Remove tomato skins by scoring, blanching in boiling water for 20 seconds, then submerging in icewater. Skins will slide off easily
3. Blend garlic; loosely chopped tomatoes, peppers, garlic, and bread in blender or with immersion blender until silky smooth
4. Slowly add oil until mixture is completely emulsified.
5. Adjust seasoning as necessary to taste with sherry vinegar and salt.
6. Chill.
Serve porra in a glass bowl with optional toppings of your choice for an authentic experience:
• Hard-boiled egg
• Preserved tuna in olive oil
*Olive oil