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The peasants who worked on these lands invented one of the most typical dishes of the gastronomy of Málaga: porra antequerana. However, the origin of this cold dish as belonging exclusively to Antequera is disputed. It has been eaten in a large part of the north of the province from time immemorial and many villages of the region claim it for their own.
Ingredients: good chunk (about half a quarter of a kilogram) of "pan cateto y asentado" (stale peasant bread).local bread , olive oil, three or four medium red tomatoes, two peppers, two or three garlic cloves, a bit of vinegar and a little salt
Cut this bread into slices and moisten them lightly with water.
Put three or four medium red tomatoes, (skinned and de-seeded) into a wooden bowl or mortar. Add two peppers without their seeds and heart, two or three garlic cloves without green shoots, a bit of vinegar and a little salt. (In making a dish, especially a home-made or traditional one, the quantities are always approximate)
The next step of the process is the most time consuming and delicate: you have to crush or mash everything to finish with a soft, creamy paste. You add the olive oil little by little with a touch of vinegar and the slices of bread, beating everything together very well so that it does not separate. The porra paste, which must be a gentle pink colour, is seasoned to taste, adding salt and vinegar as required.
Once the porra has been made, put it in a bowl and add a generous helping of olive oil (obviously, it goes without saying that the oil must be extra virgin olive oil). In the past, and depending of the economic condition of the family, they added rings of hard-boiled egg, pieces of ham or some other chunk of food, as long as it was not sweet. In the region of Archidona, they add tuna chunks spread over the surface.