Pa amb tomàquet
January 6, 2010
Great news, though not surprising, for us Catalan food enthusiasts. Saveur magazine has included the ubiquitous Catalan Pa amb tomàquet (Bread with Tomato) on the Saveur 100 List for 2010. Go to Catalunya and you will find it everywhere, at every meal, and in the villages and the countryside, it even appears at breakfast. For me, I adore it freshly made topped with jamón ibérico slices.
Here’s how you make it:
Toast baguette pieces sliced lengthwise. Rub the toasted slices with a cut clove of garlic. Next rub a tomato half directly on the toasted bread. (If you prefer, grate the tomato and top the bread with the pulp.) Top this with olive oil and flaked or coarse sea salt. And Iberian ham if you have it.
Posted by Jane Gregg 0 Comments
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