Hi there!
Wow Fernando I'm impressed by your recipe for 'salsa brava'!
However, for those lazier ones, like me I guess; here's the way I prepare it at home. This isn't "estilo madrileño" though, the majority of bars in Madrid don't use any mayonnaise, but they do in other regions, and I recommend it!
Also, many of us say 'papas bravas' instead of patatas bravas.

You just have to mix mayonnaise; homemade is best of course, in Spain many people use sunflower oil (only for this, please olive oil for everything else!), and an egg, salt and a few drops of lemon or vinegar; "tomate frito" sauce (again), and whatever amount of drops of tabasco sauce each one can endure! :p, you just heat up this mixture in a saucepan for a while, and it's ready!

Hi Churrocaliente, the potatoes should be diced and then fried.

paloma

[ 11-16-2001: Message edited by: pim ]

[ 11-16-2001: Message edited by: pim ]

It is a pleasure to share all this recipes with the community

Pim, you are right. I have tasted the bravas with mahonese and they are even better! And yes, there are other recipes different from the one I posted (I have just posted a new one very closed to yours in the other topic).

Of one thing I'm sure: The salsa has to include tomato sauce and it has to be spicy

Fernando

Churrocaliente, your friend from Madrid didn't "cheat" :), using canned peeled tomatoes, beating, and frying them is a more authentic way to prepare 'salsa de tomate frito' than just opening a can of fried tomato sauce, in fact that's how most of our moms and grannies do it!(with some salt and a little bit of sugar for the sourness(=acidez)
Try it sometime adding a banana cut in half, floured a little and then fried, it is sooo yummy!

¡Que aproveche!

Sorry MM, I did list you site as the source of where I discovered their website. Since this will not be my first purchase, I will make all further inquiries through the website.

I received my order today. To celebrate, made Shellfish Paella, I used the smoked paprika ordered and what a difference!

Thanks Fernando

gsobotta, the white and cold soap you tried in Andalucia is 'ajo blanco' or 'white garlic'.
I hope this, and my bad English, will help:

Recipe for 6 people.-

150 gr of almonds.
2 teeth of garlic.
The soft part of a bread of 250 gr. (?)
2 spoons of vinegar.
2/3 of a glass (wine one) of fine olive oil (never with other kind, of course).
Water and salt.


Put the bread in cold water for 1/2 hour.
If almonds are not peeled, peel them, and left them in warm (not hot) water for a some minutes. Then you must pressdown them with your finger to take the wetting almonds.
Use a beater (is this correct the name of this machine?) for, in this order, mix:
1.- The bread (drained off).
2.- The garlic.
3.- The almonds.
4.- The oil.
5.- The vinegar.

Once you have mixed all off this, add salt, and left it in the refrigetor for 2 hours at least.

Before service, add a little of frozen water (not ice) to the Ajo Blanco, as it gets the density you desire.

Also you can add some fruits as peeled grapes, fragments of melon.

Fernando - now you know just one more reason why all of us keep coming back to Spain! And LaTienda has less expensive products than many of their competitors... The $25 USD olive oil you referred to must be the huge container.
Wolf - how do I join the your very official sounding 'Tasters Union' ? Seems every single post over the last few days has been food related - and as per a different thread and in view of sounding redundant - I'm starving!!!

You are most welcome to the Tasters Union (what a great name), Puna! I´m sure the leading arbiter, the one and only ravenously hungry Wolf, appreciates your cooperation.

Fernando, do you have some delicious recipes with my favourite vegetable aubergine?

[ 11-17-2001: Message edited by: Tia ]

Thanks josemacall.

There were grapes in the soap. Your recipe is interesting; I think I can figure it out. I will have to give it try.

Pim, when you say add a fried banana to the tomate frito, do you mean a the sweet kind (banano) or plantain (platano)?

Hi 'Churro',
It's just a regular 'plátano' that added to the fried egg and the rice with the tomato sauce make a dish called 'arroz a la cubana'.