Pipirrana de Jaén

FUENTE. https://carminaenlacocina.com/
INGREDIENTES
  • 1 kg ripe tomatoes
  • ½ pepper
  • 1 garlic clove ( to your liking)
  • Salt
  • Extra virgin olive oil, picual variety
  • 1 Boiled egg
  • 1 tuna can

 

ELABORACIÓN

Peel the tomatoes and chop them into small pieces, with all its juice.

Blanch them to peel them better, but in case they are seasonal tomatoes, it is not neccesary: run the knife through the skin pressing a little and it comes off on it own.

Mashed the garlic with the pepper and salt so that there are not large pieces and add it to the tomato.

Beat the boiled egg yolk with a generous dash of extra virgin olive oil, add the tomato and mix it all.

Emulsify the boiled egg yolk with a good splash of extra virgin olive oil and add it to the tomato, whisking well.

Chop the white of the hard-boiled egg and the tuna on top. And prepare a good bread to dip in the sauce.

 

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