How is the texture of Porra Antequerana described in relation to Salmorejo?
Answer
Even thicker than Salmorejo, often described as being almost a paste
Porra Antequerana is a regional specialty from Antequera that sits on the spectrum of thick, cold vegetable preparations alongside Gazpacho and Salmorejo, but it represents the densest form. While Salmorejo achieves thickness through a high bread-to-liquid ratio, Porra Antequerana takes this concept further. It is characterized by being even more substantial than Salmorejo, frequently described as having a consistency approaching that of a paste. Traditionally, this thick preparation is served topped simply with olive oil and breadcrumbs, emphasizing its hearty, non-liquid nature.
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