Almogrote recipe – a taste of the Canaries
The almogrote recipe will enable you to enjoy one of the lesser known flavours of the Canary Islands. Imagine a cheesy tomatoey paste with a slight kick and you’re about there.
This recipe is dedicated to my good friend Lorna Eade, from Fly Fotography. We were chatting last night about almogrote. She said it was one of the flavours she missed from her years in Tenerife and I explained how easy it was to make. I promised to send her the recipe but realised I hadn’t added it to the site yet. So Lorna… this one is especially for you!
If anyone else is seeking an easy version of any Spanish dishes they’d love to replicate – drop us a line to firstname.lastname@example.org and if we can help, we will. Of course you could also simply buy our Spain Buddy Reciipe Book for just €4.99 too!
Anyway – I have waffled on enough. Let’s get back to the almogrote recipe.
I can’t stress enough how easy this is. Just six ingredients.
Ingredients for the almogrote recipe
- Six medium sized ripe tomatoes – peeled, quartered and seeded.
- 2 hefty fistfuls of cheese (about 200g) – finely grated.
- 2 medium sized garlic cloves – peeled.
- Quarter teaspoon of sweet paprika.
- A drizzle of good quality olive oil.
- Salt and pepper to taste.
Method for the almogrote recipe
- Preheat your oven to about 180C.
- Place the tomatoes and garlic onto a baking sheet and then drizzle the olive oil on top. You want a hearty drizzle but don’t drown the tomatoes and garlic.
- Bake for about 20 minutes.
- Throw the cheese, tomatoes, garlic, paprika and another drizzle of olive oil into a blender (you can use a hand blender if you prefer) and blend until it is a pate consistency.
- Add a little more olive oil if you prefer.
- Have a taste and add a pinch of salt and pepper if you like.
- Servce with plenty of crusty bread to smear it on.
Spain Buddy tips
As with all Spanish recipes, the quality of your ingredients dictates how good your final dish will be. Because this uses so few ingredients, don’t compromise!
The type of cheese is down to personal taste. Of course it needs to be a hard cheese so that you can grate it. I personally like a strong hard Canarian cheese (Fuerteventura is the king of the Canaries for cheese) but a strong Cheddar will work well too. Manchego is also great for this.
The olive oil should just be normal – not extra virgin.
The tomatoes should be as ripe as possible.
by Elle Draper
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Gandy-Draper. Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine – although not necessarily in that order.