The double R is not a mistake: Salmorrejo does not come from Salmorejo, but from Salmorra; A technique for preserving meat, using oil and salt, widely used in ancient Castile and ancient Aragon. Initially, the meat was cured with salt, then fried and preserved in vats filled with olive oil, orza-style.
This dish was one of many prepared for going out to work in the fields: sausages and two pieces of loin were taken out of the canned food and a few eggs were fried. The asparagus helped pass through the force a little better.
Nowadays, the usual thing is to use sirloin fillets from the butcher shop and grill them: they don’t have the same toughness as the tinned foods of yesteryear, but will ensure somewhat lighter digestion. I recommend cooking the sausages first and using the fat from the pan to prepare the loin and eggs.
difficulty: Very simple, just make it with a stove in the middle of the field.
ingredients
For two people
- 2 sirloin steaks
- 200 grams of sausage
- 4 cloves of garlic
- 1 tablespoon flour
- Half a bunch of fresh parsley
- 4 eggs
- 8 canned asparagus
- salt
- Extra virgin olive oil
directions
In a pot, heat a little oil and fry the sausages cut into pieces.
Remove the sausages and fry the loin.
In the same oil, add the chopped garlic cloves. When it turns golden, add the parsley and flour. Stir well for a few minutes.
Add 100 milliliters of water and stir well. Poach the eggs in the sauce and salt, place the asparagus, sausage and sirloin in the pot and cover. Serve immediately.
If you have questions or complaints about our recipes, write to us at elcomidista@gmail.com. You can also follow El Comidista on YouTube.