Today, I am going to talk Almogrote. Almogrote is a fine, exquisite cheese paté, made of cured cheese. It is made with leftover Canarian cheese that has become tough and hard to eat. Almogrote comes from the arabian vocabulary, "al mojrot", meaning cheese sauce. The natives from the island of La Gomera, where almogrote is more popular, have taken the arabian influence in the islands to a whole new level to offer us this magnificent delicacy.
First of all, I recommend to let the Manchego cheese dry out a few days (5 days) before actually making it. Just let the cheese sit in a shallow plate, outside the refrigerator covered with a paper towel, at room temperature. Remember to discard the excess grease that will come out of the cheese as it dries out. After the cheese is dry and tough, then you are ready to delight your friends with home made almogrote.
And the ingredients that you will need are:
- 1 cup of cured cheese
- 1 whole cayenne pepper
- 1 medium ripe tomato
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
Serve almogrote with toasted slices of bread.
Qué le aproveche!