Vida Recetas Editorial
Farmer's salmorejo is a modern and creative version of the classic Cordoban salmorejo, incorporating fresh ingredients like green apple and a touch of Pedro Ximénez vinegar. This recipe with quail eggs is perfect for surprising your family with a dish full of flavor and texture. Its origin is inspired by Andalusian rural cuisine, where garden products and simplicity are the protagonists.
The combination of ripe tomatoes, bread, and olive oil creates a creamy and refreshing base, while the green apple adds a tart and crunchy touch. Quail eggs, cooked on a griddle, provide a flavor contrast and an elegant presentation. It is ideal as a starter or light main course on hot days, and its preparation is very simple: you only need a food processor and a few minutes.
You can adapt the recipe by adding other ingredients like Iberian ham or tuna, or even substitute quail eggs with chicken eggs. The key is to use well-ripened tomatoes for an intense flavor and a smooth texture.
Add the ingredients to the food processor in this order
Pan
A splash of oil
Tomatoes cut into pieces with skin
Apple cut into pieces
Sal
A splash of olive oil
Pedro Ximénez Balsamic Sauce
We grind everything until we get a compact sauce
Strain and set to cool
Put the quail eggs on the grill with a little oil, salt and several ground peppers.
Serve by letting the quail eggs and some fresh arugula leaves float.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
