Canarian almogrote (what it is and how to make this gomeran cheese pate)

He almogrote It is a typical dish La Gomeraa kind of cheese pate with a spicy touch that is made with hard cheese and mojo picónanother specialty of the house.

This cheese paste is spread on bread or on potatoes, a Canarian delight, and in particular La Gomera, that you have to try to make at home.

With this easy almogrote recipe You will have no problem preparing this delight for the next aperitif with friends, you can even stay in the Canary Islands and also put scalded gofio.

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Tips for Peeling Tomatoes

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How to blanch tomatoes for easy peeling (in water or microwave)

How to accompany the almogrote or cheese pate from La Gomera

He Almogrote Gomero It is a pâté, so the ideal is to serve it with bread, snack cookies or wrinkled potatoes. You can complete your menu and travel to the Canary Islands with your palate with the scalded gofioand as a main course some compound chickpeas:

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Wrinkled potatoes with Mojo Picón (traditional recipe)

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Blanched gofio (traditional Canarian recipe)

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Canary Islands compound chickpeas (how to make the traditional chickpea)

How to make a perfect homemade almogrote

As we have seen, do homemade canarian almogrote It is very easy, but keep in mind the following tips to make it perfect for you:

• Use a very cured gomero cheese, even a little dry. If you can’t get gomero cheese, use a cured sheep cheese with the same characteristics.
• If you don’t get the canary picona pepper, you can use hot paprika or chilli. Regarding the quantity, You can regulate it as you like it more or less spicy.
• If you want a smoother Gomeran cheese pate, you can add 1 more tomato.
• He almogrote is kept in the fridgewell covered, for about a week.

Origin of the Gomeran almogrote

It is said that the almogrote is a descendant of a very popular sauce in the Middle Ages, called almodrote: It was prepared with cured cheese, garlic and oil. It seems that this traditional sauce survived on La Gomera, perhaps because of its island character, but it was modified by adding tomato, which during the Middle Ages was not known in Europe, and by using the delicious goat cheese from the island.

If you like the recipes for pâtés and dips for the appetizer, do not miss the different types of hummus that we have on the web, starting with the traditional hummus of chickpeas and continuing with the lentil hummus, he pumpkin hummus and the Beetroot hummus.

Hummus for the appetizer

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Homemade chickpea hummus (EASY recipe in 3 steps)

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Pumpkin hummus, healthy recipe to take advantage of pumpkin

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Homemade lentil hummus (EASY AND HEALTHY recipe)

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