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My oh my manchego

3 min read

My oh my manchego

The my manchego, additionally know as mojete, is without doubt one of the conventional salads of La Mancha. It is extremely fashionable, particularly in spring-summer. Actually, it begins to be taken earlier than Easter begins, that’s the reason in some areas it is called Lenten moist O easter moist.

My oh my manchego

The elements of the get moist manchego They’re quite simple, though in addition they fluctuate in line with the cities. The bottom is tomato, in some areas canned entire tomato is used, in others recent tomato (relying on the positioning, peeled or not). Then placed on strips of chives (or onion, though its taste is stronger), olives (inexperienced or black, there are additionally totally different variations right here), boiled egg and, lastly, canned tuna or desalted cod crumbs (uncooked ), in line with the time and the city. Some additionally put roasted purple pepper on it.

My oh my manchego

Neither does the seasoning mojete it’s the similar in all places. There are those that solely add oil and salt, who add garlic and / or cumin, who gown with a conventional French dressing … The necessary factor is that the mine don’t stay dry, as a result of, as its title suggests, it ought to enable to unfold the bread effectively within the dressing.

My oh my manchego

Do you dare to do this recipe for moje or mojete manchego?

Recipe of moje or mojete manchego

Elements (for 4-6 folks):
2 massive cans of canned tomato (or 1 kilo of ripe tomatoes)
half chives (or 1/Four onion)
20-30 olives

200-250 grams of canned tuna (drained, about 3-Four cans)

Four eggs

1 small garlic clove

Cumin in grain

6 tablespoons olive oil


The right way to put together step-by-step moist or mojete manchego

Put the eggs to prepare dinner in a saucepan with water and some drops of vinegar (in case any cracks). Permit 10 minutes. In the meantime, drain the tomatoes from the can and reduce into 3-Four items in line with their dimension. Put in a salad bowl. Minimize the chives into skinny strips and add to the tomato. Reservation. In the meantime, crush the peeled garlic clove, cumin and salt within the mortar. When it’s effectively crushed, add the olive oil and blend.

Mojete or mojete manchego recipe: preparation and dressing

Pour half of the dressing into the salad bowl and stir. Put the olives, the tuna and the opposite half of the dressing. Drain, cool and peel the eggs. Break up in eighths and place the items on high of the moist.

Mojete or mojete manchego recipe: assembly and seasoning

There are those that take it freshly made and those that want to maintain it for a number of hours or in a single day within the fridge, in order that the dressing permeates the elements and is recent.

Ideas and tips for cooking an ideal manchego mojete or mojete

→ Select the tomatoes you like. If they’re from a ship, drain the broth effectively. Don’t throw away that broth, it may be used so as to add when cooking greens or to unfold on toast greased with garlic, incorporating a bit of salt and olive oil.

→ Olives, higher pitted, it’s a bit uncomfortable to should take away them whilst you eat.

→ You need to use tuna in pure or oil. Whether it is in oil, you should use it for seasoning.

→ If, as a substitute of tuna, you place cod, desalt a bit and crumble. It’s added uncooked. In case you are unsure how you can do it, see how you can desalt cod.

→ The moist or soaked is completely preserved 3-Four days within the fridge in an hermetic container.

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