The Pipirrana de Jaén is a traditional dish of this area that cannot be missing in summer. A fresh and rich salad that has some variants depending on the areas of Jaén where it is prepared. Summer they want a lot of salads and we are lucky that it is also the best season for land products such as tomatoes and peppers, which You can not miss in this salad. What differentiates this pipirrana recipe from Jaén from other salads is the mashed mashed, which is done with hard egg yolks, garlic and green pepper all well chopped. To this is added olive oil until we have a slightly lighter mayonnaise that will give it a different touch and it will be very good. Discover how to do Jaéns pipirrana and enjoy fresh and delicious preparation.
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Jaéns pipirrana: |
| 4 salad tomatoes 1 green pepper 2 hard eggs 2 cans of tuna 1 jet of olive oil 1 pinch of salt 1 clove of garlic |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer |
Ingredients to make Jaéns pipirrana:
1. Put the eggs to cook in a saucepan with water. When it starts to boil them for 10 minutes, take them out and let them cool for themselves or with cold water. Reserve. People the tomatoes, if it costs to put them in boiling water a few minutes and thus skin will detach. Tell them in very small pieces and veils putting in a source, adding the juice and seeds. Put them in the fridge so that they are fresh. Lave and also cut the green pepper into small pieces.
2. Prepare the mashed. Peel the hard eggs, separate the whites from the yolks. In a mortar we put the garlic, some pieces of green pepper, some salt and the yolks of the cooked eggs.
3. Maja until a paste is achieved, everything has been well crushed. Then, see olive oil little by little and, with the mortar deck, see to remove a kind of mayonnaise. It is important to use a quality virgin olive oil, since this sauce is the one that gives a good salad flavor.
4. Take the bowl where you have the tomatoes, add the rest of the green pepper pieces, add the mashed and a little more salt. Mix everything well and salt test.
5. Pica the egg whites and add them to the salad. Open the tuna cans, drain the oil well and add it too. Mix everything. He puts Jaéns pipirrana to the fridge for a couple of hours so that at eating it is very cool and everything has taken the flavors.
