07/07/2023
The "salmorejo" (the orange cream in the bowl) and the "escalivada" (in the plate) represent very well the philosophy we have at POTENTE. Simple, humble dishes, , but very tasty, aesthetic, and very powerful that show us that not everything that is sophisticated is tastier and that good gastronomy is not the property of the wealthy people, and we can serve amazing dishes at popular prices.
“Escalivada” is a typical dish of Mediterranean cuisine which, although with variations, is mainly made in Catalonia, but also in other regions such as Valencia and Aragon. It consists of various vegetables typical of Mediterranean cuisine (pepper, onion, aubergine and sometimes leek) which are 'escalivada', i.e. roasted whole over a direct heat and then, once cooled, cut into strips and served seasoned. Traditionally, in the countryside, they were cooked on the embers, when they were no longer so hot. In the picture is served with anchovies (traditional extra ingredient accepted) and mozzarella di Bufala Campana D.O.P (defo not traditional but that pair excellently)
“Salmorejo” is a denser “cousin” of gazpacho, in which only bread, tomato, garlic and extra virgin olive oil are the only ingredients used. The game changer is the way it is emulsified that makes its texture silky, morbid and, with quality, seasonal ingredients, an irresistible dish. This recipe, a traditional workers' dish, was made to soften the hard bread from the previous day and turn a product that might have no gastronomic value into a bite that makes life worth to be lived.
