Porra de Loja (my mother's)

Today we recover this recipe that we published 10 years ago to show you the video we have made of the step by step so that you can do it at home and enjoy it as much as we do. It is one of those recipes that we would qualify as Special recipe. And it is special because it is a dish that I have only seen my mother and his family from Granada. Do you remember the mayonnaise soup with potato omelette? Well this is the same.

It is a recipe very similar to gazpacho, but with a different flavor. Its ingredients are common: bread, oil, garlic, salt and tomato. However, the proportions that we put of them and the way to mix them is totally different.

La "club" Originally, it is hardly made anymore, but formerly it was a kind of mayonnaise that was made by crushing bread, garlic, salt, oil and, in some houses, vinegar was also added. Some of you may have heard of the Antequerana truncheon, but in this case, I present to you the cheer of the Granada town of Loja. You can accompany it with a hard-boiled egg, ham cubes, canned tuna or bell pepper strips.

I already tell you, that all the people who have tried the truncheon, prefer it to the irresistible gazpacho. And you? What do you prefer: the porra or the salmorejo?

Club of Loja

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Authentic porra de Loja that will be ideal as a main course or starter, very healthy and that will bring us a lot of freshness in the summer.

• Irene Arcas

• Recipe type: creams
• Rations: 4

• Cooking time: 5M
• Total time: 5M

Ingredients

• 130 g of white bread from the day before (the best is a bread with a lot of crumbs and a very soft crust)
• 300 g of water to moisten the bread (it will depend on how much the bread absorbs)
• 40 g of extra virgin olive oil
• 1 garlic clove
• 800 g of natural crushed tomato
• 1/2 teaspoon of level coffee salt
• 1/2 teaspoon of coffee level of sugar

Preparation

1. The first thing is to weigh the water in a jug or a container.

2. Then we put the bread in pieces into the glass and we add a little water to wet the bread. We have to hydrate it little by little and crush it and stir it well so that it disintegrates. We continue to pour water as the bread absorbs it. Maybe it is not necessary to use all the water or maybe you need to add a little more. We will have to obtain a kind of porridge.

3. Next we add the garlic and olive oil and emulsify during 1 minute at speed 4 1/2. Now you will have a cream with a texture similar to that of a mayonnaise.

4. We lower the remains of the walls and the lid towards the blades and add the tomato, salt and sugar. We crush during 1 minute at progressive speed 5-7-10.

5. We already have it! It is that easy and that fast.

6. We garnish it on top with small pieces of serrano ham, crunchy ham, canned tuna, hard-boiled egg or a few strips of bell pepper. And finally, we water with a drizzle of olive oil.