Pa amb Oli (Rough bread with garlic and olive oil)
Serves 6 people
6 slices of coarse white bread (e.g. ciabatta) or wholemeal country bread
1-2 fat cloves of garlic
6 teaspoons olive oil
vinegar (optional)
12 thin slices of Serrano ham (approximately 150g)
1 x 200g can of pitted or whole black olives
60g jar of capers
Lightly toast the bread then rub the slices with the cut garlic cloves. Moisten well with the oil and, if you like, a few drops of vinegar.
Cut each slice of toast in half. Fold the ham on top and finish off with 1-2 olives and 2-3 capers.
Catalan Pa amb Tomáquet is made in the same way, but is also rubbed over with a juicily ripe tomato cut in half. If you like, finish off with cured ham or anchovies.
Source: Spain Gourmetour Vol 37 (ICEX)
6 slices of coarse white bread (e.g. ciabatta) or wholemeal country bread
1-2 fat cloves of garlic
6 teaspoons olive oil
vinegar (optional)
12 thin slices of Serrano ham (approximately 150g)
1 x 200g can of pitted or whole black olives
60g jar of capers
Lightly toast the bread then rub the slices with the cut garlic cloves. Moisten well with the oil and, if you like, a few drops of vinegar.
Cut each slice of toast in half. Fold the ham on top and finish off with 1-2 olives and 2-3 capers.
Catalan Pa amb Tomáquet is made in the same way, but is also rubbed over with a juicily ripe tomato cut in half. If you like, finish off with cured ham or anchovies.
Source: Spain Gourmetour Vol 37 (ICEX)