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Dinner for Two: Salmorejo and Blue Cheese Cream with Strawberry Purée

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dinner42This is the cecina edition of Dinner for TwoCecina is basically cured or smoked meat, similar to ham, but it usually has a stronger taste, and it can be made from meats that aren’t pork. We had some that friends brought us when they came to visit, and this weekend it was time to use it. We were in the mood for something fresh and summery, since the weather has been playing along really nicely. And it’s strawberry season! So we came up with two ideas. Salmorejo is a dish from Andalucía that we became addicted to last year on our holiday in the region. It’s a cold purée made from tomatoes and bread. It’s a bit similar to gazpacho, very refreshing, but since it’s got bread in it it’s more substantial and filling. Mr BBF used this recipe and topped it with some cecina that he briefly toasted in the microwave. We also decided to make a starter (which we later decided to have as desert) of blue cheese cream with strawberry purée, also topped with cecina (no microwaving this time. For this, we were inspired loosely by this recipe, but we wanted fresh strawberries, so I just made a real purée rather than using strawberry jelly. It was simply delightful. We enjoyed our feast with some txakoli and some cecina drizzled with olive oil:   Blue cheese cream with strawberry purée (serves 2-3) Ingredients

  • 60g blue cheese
  • 120g mascarpone
  • about 40ml milk (depending on the thickness of the cheese cream, start out with 30ml then add more if needed)
  • one large handful fresh strawberries
  • 2 tbsp sugar
  • cecina or ham to garnish

For the blue cheese cream, cut the blue cheese into pieces and place them in a plastic bowl. Add the mascarpone and the milk and mix a bit with a fork, further crumbling the cheese. With a hand-held blender purée the mix until thick and very creamy. Taste and potentially season with salt and pepper (we didn’t). Also if you like you can vary the blue cheese to mascarpone ratio. I liked it as it was (I like cheese a lot), but Mr BBF would have preferred it with slightly less blue cheese. For the strawberry purée, wash and dice the strawberries, mix them with the 2 tbsp sugar in another plastic bowl. Purée with your trusty hand-held blender until it’s nice and creamy. Layer the cheese cream and strawberry purée into glasses and refrigerate until just before servingNow, I learned a lesson here. Inspired by the original recipe, I put the strawberry purée at the bottom of our glasses. But since our purée didn’t have jelly, it was more fluid than the cheese cream and the layering didn’t work that well. So I would recommend to start with the cheese and then layer the strawberry purée on top. Alternatively, you could spike the strawberry purée with some gelatine to make it less liquid. Refrigerate until serving time. Just before serving, garnish with the cecina and half a strawberry per portion. Salmorejo (serves 2-3 as a main) Ingredients 

  • 800g fresh ripe tomatoes
  • 100ml olive oil
  • 150g white wheat bread, crust cut off
  • 1/2 clove of garlic (this is really enough, just trust us on this one)
  • salt to taste

Warning: this recipe makes a bit of a mess in your kitchen, but it’s absolutely worth it. Peel the tomatoes, either using a very sharp peeler or using the poaching method. Chop them and place them in a large pot, bowl, or in a blender if you have one. Purée the tomatoes, then pass them through a colander to get rid of remaining peel and seeds. Dice the bread and add it to the tomato purée; leave for about 10 minutes to help soften the bread. In the meantime, peel the garlic clove and mince half of it. Add the garlic, the olive oil and salt to the purée and blend until smooth. Season to taste and refrigerate until serving. Cut some cecina or ham into small pieces and pop them into the microwave for a few seconds to make them crunchy. Ladle salmorejo into soup plates and garnish with the cecina. ¡Qué aproveche!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

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