“L´aigua-sal” o “salmorra” is a millenary elaboration, from the time of the moors, when there was no way to preserve food. In all the houses there used to be some pitcher of "salmorra" (brine) from the harvest of the seasonal vegetables.
In the Marina Alta it is tradition at any self-respecting lunch, that this be accompanied by a dish of varied salmorra (brine). The most traditional are the thistle leaves brine, green peppers, onions and “Raimet de Pastor” brine, the latter recently introduced in signature cuisines.
INGREDIENTS
- Raimet de Pastor (a wild plant very used in local gastronomy)
- Water
- Vinegar
- Salt
- Pebrella small branches (aromatic plant)
- Lemon leaves
A TRICK
Clean the "raimet de Pastor " and give it a boil to remove the strong bitter taste. Remove it and put it in cold water, in proportion 1 liter of water per 100 gr of salt. Put it back on the fire and when it breaks to boil add a splash of vinegar. Turn off and let coolpagar. Put in glass jars, add some pebrella sprigs and some lemon leaves and seal it in the bain-marieoner.
