Do you know Ferran Adrià, Santi Santamaria or Carme Ruscalleda? Both tree are awarded with the michelin's tree star award, and I want to show the MOTHER OF HER CUISINE:
The Pa Amb Tomaquet dish, what is the base and best dish of Catalan Cocking Arts.
Pa Amb Tomaquet is a traditional Catalan dish. In antiquity the peasants cook their own bread, and to save money and time, they cook lots of round 1 kg loaves. From that large quantity of bread many go stale and cannot be eaten. Then the "Pa amb tomaquet" enters the scene to transform the "old, dried, and uneatable bread" into an eatable and "flavourful" one.
Also to eat "pa amb tomaquet" in winter months, catalan peasants developed a "new" variety of tomatoes, the "tomatoes to hang" which are a little ones which are collected green and once hung in dry and dark places become ripe and mellow in winter.
This is a really simple but delicious dish. To do that, you need few ingredients #:
- Red ripe tomato,
- 1º Extra Virgin Olive oil,
#Notes on the ingredients:
- For the oil, you can use other olive oil types but 1º is the tasty one.
- For the Bread. Don't use the sandwich style bread, minimum requirements are a french baguette, but the best bread to do that is some "dense" bread. This bread can be done with integral flour, but this is not mandatory. German style breads (the darkest ones) are not really good for this recipe because they are really flavourous, and do not "need" the tomato smell...(but this is only my opinion...)
- For the tomato, In Catalunya, we use a tomato type called something like "tomato to hang" what is a kind of tomato who grow up in bunch, and when one of the tomatoes of the cluster is ripe, the peasant collect all the bunch and hang it somewhere in the house and in winter, when all the tomatoes goes ripening, they use with this dish. But you can use a red round tomato (the jitomato ones, are not so good for that...)