Bread, tomato, olive oil and salt forms this simple, but divine tapas. Originally from the Catalan region of Spain this ta...
|Comments: 8||Views: 18468||Success: 95%|
Our finest instructional step-by-step video recipes. See what people are talking about.
In Catalonia, where I come from, this is not in any way used as a tapa. For years we've used it as a way to keep bread used in sandwiches moist and tender and together with ham or cold meats as an entry or main course, specially in summer acompanied with a green salad.
The origin is uncertain but some historians say in the 1920s of the 20th century it was the way they had in "Masias" (farm houses) to keep old bread moist so they could still eat it.
I had this for breakfast nearly every day while I lived in Valencia. The bread was pressed flat, slightly grilled, and you could choose whether you just wanted the tomato rubbed on, like it is here, or you have the fresh tomato flesh minced (no seeds, skin or excess juice) almost like a jam or jelly. I always got it with the minced tomato, drizzled on a tad of olive oil and a pinch of salt. To. Die. For.
Haven't experienced Rouxbe yet, why not take a free trial to see what the world is talking about.