Name: Cojondongo
Yield: 4
Ingredients: 2 slices rustic bread -; 6 tbsp. spanish extra-virgin olive oil -; 6 ripe plum tomatoes -; 1 clove garlic -; 1 tbsp. chopped fresh flat leaf parsley -; Sea salt to taste -; 1 tbsp. sherry vinegar -; 1 green bell pepper -; 1 scallion -; 1 c. quartered green olives -; 3 clove garlic -; 1/2 tsp. sea salt -; 1 c. well-packed chopped parsley leaves -; 1/4 c. spanish extra-virgin olive oil -; 1 tsp. sherry vinegar -

Recipe information

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Ingredients for - Cojondongo

1. 2 slices rustic bread -

2. 6 tbsp. spanish extra-virgin olive oil -

3. 6 ripe plum tomatoes -

4. 1 clove garlic -

5. 1 tbsp. chopped fresh flat leaf parsley -

6. Sea salt to taste -

7. 1 tbsp. sherry vinegar -

8. 1 green bell pepper -

9. 1 scallion -

10. 1 c. quartered green olives -

11. 3 clove garlic -

12. 1/2 tsp. sea salt -

13. 1 c. well-packed chopped parsley leaves -

14. 1/4 c. spanish extra-virgin olive oil -

15. 1 tsp. sherry vinegar -

How to cook deliciously - Cojondongo

1. Stage

Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a sheet pan and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.

2. Stage

Cut four of the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated; discard the skin. Spoon the tomato pulp into a fine mesh strainer set over a large bowl. Allow the pulp to drain for 30 minutes. Reserve the drained pulp. Finely dice the remaining two tomatoes.

3. Stage

Using a mortar and pestle, smash the garlic cloves together with the parsley and a pinch of salt to make a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.) Whisk 3 tablespoons of the olive oil and the vinegar together in a small bowl then stir in the garlic-parsley paste.