1 small polvorone (1 kg) cleaned
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 medium green pepper (170 g) finely chopped
2 large tomatoes (340 g) diced
7 tablespoons olive oil
1/4 cup chopped fresh parsley (20 g)
1/4 cup chopped green scallions (20 g)
3 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon small finger pepper, finely chopped
2 tablespoons lemon juice
1 package of crackers for canapés (120 g) - to serve with
1 small polvorone (1 kg) cleaned
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 medium green pepper (170 g) finely chopped
2 large tomatoes (340 g) diced
7 tablespoons olive oil
1/4 cup chopped fresh parsley (20 g)
1/4 cup chopped green scallions (20 g)
3 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon small finger pepper, finely chopped
2 tablespoons lemon juice
1 package of crackers for canapés (120 g) - to serve with
In a medium saucepan, place the polvorone, cover it with 6 cups of water (1.4 liters), and bring it to a boil over high heat
Let it simmer until the polvorone becomes tender (about 15 minutes)
Drain and cut the polvorone into 1 cm cubes. Reserve
In the same saucepan, cook the onion, garlic, green pepper, and tomato in 3 tablespoons of olive oil, stirring occasionally with a wooden spoon, until the tomato starts to break down (about 5 minutes)
Add the reserved polvorone, parsley, scallions, cumin, salt, small finger pepper, and lemon juice
Stir well and let it simmer for about 1 minute
Add the remaining olive oil and stir again
Transfer to a serving plate
Serve warm or at room temperature with crackers.
