Here’s yet another delicious recipe that I picked up during my recent visit to the lovely Spanish city of Barcelona… Salsa almadroc sauce, a delicious Spanish egg and cheese spread! Yum.
Well I first did some research about this recipe
Just because I like to know the background of recipes.
So I found out that this Spanish egg salsa almadroc is a pretty old recipe, mind you. The first description and recipe for the salsa almadroc goes way back. As far as the early 14th century even!
A culinary book by the name of Sent Soví contained a pretty neat collection of medieval Catalonian recipes. And that book is also one of the oldest cookbooks in Europe I believe.
Easy Salsa Almadroc (Spanish Egg & Cheese Spread)
This salsa is in fact a very simple and quick spread or dip.
It contains hard-boiled eggs, fresh garlic, good quality olive oil and a little grated (parmesan) cheese. It is sometimes served as a side ‘sauce’ for grilled meat. But I prefer it as a sandwich spread on a slice of coca (a typical Catalonian flatbread, delish!) and then gently grilled.
Salsa almadroc sometimes comes with a little dollop of sugary fig marmalade to balance the hearty and salty cheesy flavor. You can use (pear) molasses like I did for my picture if you haven’t got any. The taste is definitely there.
The 4 Origens restaurants in Barcelona have this delicious starter on their appetizing menu. No need to say I highly recommend it! Not only this sauce but all of their dishes…
Don’t mistake this salsa almadroc for another sauce with a very similar name. Almogrote is also a cheese spread. It contains a mixture of cheese, garlic, olive oil and peppers. This spread comes from the beautiful Canarian island of La Gomera.
Do you love cheesy sandwich spreads?
Then also check out my Irish rarebit!
Easy Spanish Salsa Almadroc Recipe
Another delicious recipe I picked up during my stay in Barcelona: salsa almadroc sauce, a delicious Spanish egg and cheese spread!
- 3 medium hard-boiled eggs
- 1 small garlic clove
- a handful parmesan cheese grated
- 4 tbsp olive oil
- Peel and crumble the hard-boiled eggs and transfer them to a blender.
- Add the garlic clove and grated parmesan cheese. Season with a little pepper and salt.
- Pulse into a crumbly mix. Add a tablespoon of olive oil.
- Pulse again and gradually add the rest of the olive oil until you get a fairly creamy paste. Check the seasoning and add extra pepper or salt to taste if necessary.
- Spread the egg salsa onto (grilled) bread. You can serve it right away or top with a little (pear) molasses and microwave the toast on high for 20 to 30 seconds.