During the fair in the town of Antequera, in the province of Málaga, a porra antequerana competition was held. Porra is the typical dish of this town. Here is a description and, of course, the recipe:

Description :

Porra antequerana is a thick, smooth, orange-red cream made from ripe tomatoes, stale bread,extra virgin olive oil,garlic and vinegar. It is served cold, garnished with diced Serrano ham andchopped hard-boiled eggs.

Traditional Porra Antequerana recipe (serves 4)

Ingredients

• 1 kg ripe tomatoes
• 200 g stale bread (from the day before, such as Andalusian or farmhouse bread)
• 1 clove garlic (or more to taste)
• 100 ml extra virgin olive oil
• 1 to 2 tbsp. wine vinegar (to taste)
• Salt to taste
• Topping :
• 2 hard-boiled eggs
• 100 g Iberian or Serrano ham, finely diced

Preparation:

1. Prepare the tomatoes:Wash the tomatoes. You can peel them if you prefer a perfectly smooth texture. Chop them roughly.
2. Soak the bread:Cut the bread into pieces and soak for a few minutes in a little water to soften it, then wring it out slightly.
3. Blend the ingredients:In a blender, add the tomatoes, garlic, wrung-out bread, vinegar and a pinch of salt. Blend to a smooth purée.
4. Add the olive oil:While the blender is running, slowly drizzle in the olive oil to emulsify the mixture (like a mayonnaise). The texture should be creamy and thick.
5. Taste and adjust:Adjust the salt and add a little more vinegar if necessary.
6. Chill:Refrigerate for at least 1 hour before serving.
7. Serve:Pour into bowls or soup plates. Garnish with diced hard-boiled egg and ham. You can add a drizzle of olive oil to finish.

Tips:

• The texture should be very dense, more so than a gazpacho: it can be eaten with a spoon.
• If you don't have Andalusian bread, use rustic white bread with a dense crumb.
• There are variations with tuna in oil as a garnish.

Bon appétit ;-)