Good morning dear men and women! As we always say, we all love cheeses. There are so many intensities, textures and combinations that it is impossible not to find your soulmate. Or in this case, your twin last.
The almogrote is very particular. Because what gives it its identity is not its preparation itself, but the ingredients that accompany it in that process.. But let’s look at it in more detail…
About almogrote
A very particular cheese
Almogrote is a delicious and traditional Canarian grated cheese with a spicy touch, very popular in the Canary Islands, Spain. It is a condiment or unctuous paste that is made mainly from cheese, dried red peppers, olive oil, garlic and spices.
Its texture is usually dense and its flavor is intense and spicy.which makes it a perfect accompaniment to toasted bread, cookies or wrinkled potatoes, another typical Canarian dish.
It has become a symbol of Canarian culinary tradition and is an essential part of local celebrations.as well as a popular gift among visitors to the Canary Islands.
The almogrote and its history
The origin of this cheese dates back to colonial times, when the conquerors introduced cheese to the Canary Islands.. Over the years, islanders adapted the recipe to local tastes, incorporating the dried red peppers that were abundant in the region and adding spices and olive oil for a special touch.
The Canarian almogrote has become a true symbol of the gastronomy of the Canary Islands which also has the recipe for mojo picón. All strong flavors and presence. It is a dish that is frequently consumed at family events and local festivities.
In addition to being a delicious spread, it is also used as an ingredient in other traditional Canarian dishes, such as “papas con almogrote”, which are wrinkled potatoes served with a generous portion of this spicy cheese sauce.
Gomero almogrote
Almogrote Gomero is a variant of this delicious pasta that originates from the island of La Gomera, one of the Canary Islands.. Although it follows the same basic preparation principles, Gomero is often incorporates unique local ingredients, such as the island’s goat cheesewhich gives it a distinctive flavor.
This regional variant reflects the culinary diversity found on the different islands of the Canary archipelago and adds a special touch to the tradition of this cheese.. Crafting is a process that requires skill and patience. Each variety may differ in terms of the proportion of ingredients and the spices used.
Why is it called almogrote
The term refers to a seasoned sauce or pasta originating from the Canary Islands, Spain. The name comes from the term “almogrote,” which is derived from the Arabic “al-muqrat,” meaning “pressed cheese.” This designation is appropriate, since cheese is the main ingredient in the preparation.
How to choose the best almogrote
Determining which is the “best” can be subjective, since the taste for this Canarian sauce with cheese depends largely on personal preferences. However, It is possible to identify some criteria that can help evaluate the quality of an almogrote.
First of all, the quality of the cheese is essential. Using a good quality cheese, preferably one cured and produced locally in the Canary Islands, will provide a more authentic and satisfying flavor to the sauce. Additionally, the proportion of cheese in the mixture is important, as it must be balanced for ideal texture and flavor.
Another aspect to consider is the intensity of the flavor and the level of spiciness. Some prefer a smoother, creamier recipe, while others enjoy a spicy kick and stronger flavor. The variability in texture and flavor allows consumers to find the one that best suits their preferences.
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Canarian almogrote recipe
Yield: 6 servings
Preparation time: 1 hour 50 minutes
Ingredients
- 200 g of hard and cured cheese (Canarian cheese if possible, such as Majorero cheese or Palmero cheese)
- 3 dried red peppers
- 2 cloves of garlic
- 1/2 cup extra virgin olive oil
- Salt to taste
Almogrote ready in 4 steps
- Remove the seeds and veins from the dried peppers and cut them into smaller pieces. Put in a container with hot water for about 30 minutes. Grate the cheese.
- In a frying pan, heat the oil over medium heat. Sauté the chopped garlic cloves and the drained pepper pieces for 5-7 minutes. Remove from heat and let cool.
- In a container add the grated cheese and the pan mixture. Process the ingredients until you obtain a smooth and homogeneous paste.
- Transfer to an airtight container and store in the refrigerator to cool and firm up.
Source: www.paulinacocina.net
