Category Archives: travels

Guacamole

Posted on by
Reply

Guacamole is a sauce of Mexican origin.
Main ingredient is the avocado.

avocado
ingredients:
1 ripe avocado
1/2 fresh onion Tropea
1/2 tomato red hard
50 ml extra virgin olive oil
juice of half a lime
a few leaves of fresh corriandolo
salt and pepper to taste
preparation:
Finely chop the onion.
Blanch the tomatoes for 10 seconds, peel it, remove the seeds and cut into small cubes regularly.
Cut the avocado in half by turning the knife around the pit.

guacamole
Remove the pit and with a spoon remove the pulp.
Mash the pulp with a fork until you get a creamy consistency.
Add remaining ingredients, mix and store in a tightly closed container in the refrigerator to avoid possible oxidation.

(Italiano) Papas arrugadas

Posted on by
Reply

Let’s go back to the memories of Spain, in the Canary Islands …!
All restaurants, cafes and tapaserie of these islands, serve this dish … papas arrugadas that normally come with 2 or 3 sauces: mojo rojo, mojo verde and aioli.

papas arrugadas

ingredients:
1 kg small new potatoes (the quality using in the Canaries is the “papa bonita”
1 kg coarse sea salt
water

procedure:
Wash the potatoes very well, (they will be cooked and successively eaten with the skin), put them in a pot, add 500 g of salt and enough water to cover the potatoes. The potatoes should float, if not , add more salt.
Cook the papas for about 20 minutes, until they are tender inside, but they shoul’d be too soft. Strain and pour into a pan, add the remaining salt and put them back on the stove stirring gently until the skin become “arrugada.”
Serve hot accompanied with mojo sauce and or aioli.

(Italiano) Mojo Rojo – Mojo Verde

Posted on by
Reply

These sauces are typical of Cuba and the Canary Islands. Can be used to accompany fish, meat and vegetables.

Mojo rojo

ingredients:
3 dried chillies
300 ml extra virgin olive oil
little vinegar
4 cloves of garlic, peeled
1 tablespoon cumin
salt
procedure:
Boil the dried chillies in vinegar and water for about 10 minutes
Just toast the cumin. In a mortar, combine all ingredients except the oil, which will be added a little at a time with a little water to allow the emulsion.

Mojo green

ingredients:
5 or 6 cilantro leaves
1 bunch parsley
300 ml extra virgin olive oil
cumin salt
3 cloves of garlic
1 ice cube
procedure:
Lightly toast the cumin.
In a mortar, combine all ingredients (including ice) in the oil, which will be added gradually.