El picadillo Andaluz has its origins in Seville, Spain. Unlike other picadillos that have ground beef, this one is made of vegetables soaked in a vinaigrette of Sherry vinegar and good Andalusian olive oil. My aunt, Lolita, always claimed that it should be eaten with a spoon, as she was told by people from Andalusia. It should be served cold as to become a very refreshing salad or to accompany meat or fish.
Ingredients:
2 cucumbers chopped
3 tomatoes chopped
1 onion finely sliced or finely chopped
1 green pepper
2 parts olive oil
1 part Sherry vinegar
salt to your liking
An hour before serving, finely chop the cucumber, tomatoes, onion and green pepper, then mix them in a bowl. Add the olive oil, sherry vinegar, and salt. Keep it in the refrigerator for an hour. However if the ingredients have been kept in the refrigerator and are cold it can be made just before serving.
Serve in individual bowls. Everybody will like this dish. It is perfect for a summer lunch or dinner.
No comments:
Post a Comment