Lately I have been trying to eat more fruits and vegetables. I suspect that my methods may be considered a bit, well, unorthodox by some. I have been sneaking produce into my meals...a big bowl of pasta+some frozen spinach or diced zucchini...ice cream sundae+a handful of berries, well, you get the idea. Brussels sprouts. I imagine that many of you shudder reading those two words. Parents force their children to eat vegetables and children rebel, it's only natural. But once you try them again, you may discover that brussels sprouts are not the evil green monster you had previously imagine. In fact, they are pretty damn good. In this recipe, I use chorizo (drool) to compliment caramelized onions and brussels sprouts. 2 vegetables, not too shabby...at least, I think an onion counts as a vegetable, right?
1 lb brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil, plus a little extra-just in case!
6 ounces cured spicy Spanish chorizo, quartered lengthwise & sliced crosswise into 1/3'' long pieces
1 small Vidalia onion, sliced into long, thin pieces
2 garlic cloves, minced
Salt and pepper (to taste)
Heat a large pot of salted water to a boil. Add brussels sprouts and cook until tender, 6 minutes. Remove brussels sprouts and place in a bowl of ice water for 5 minutes (this stops the cooking process). Drain Brussels sprouts and dry with a paper towel.
Heat 1 tablespoon olive oil in a large cast-iron pan over medium heat. Add the onion and turn heat to medium-low, stirring occasionally to prevent pieces from burning/sticking. Cook about 20 minutes, until onions caramelize-they should be golden but not brown. Remove onions from pan, reserving them in bowl.
Add chorizo to pan and turn heat to medium-high, stirring occasionally, until browned, about 5 minutes. Turn to medium, adding more olive oil if necessary, and add the garlic, stirring for 2 minutes as it cooks.
Transfer chorizo mixture to a bowl. Increase heat to high and add 1 tablespoon olive oil and brussels sprouts. Cook until the sprouts are brown and tender, about 8 minutes, flipping once or twice to ensure even browning. Add reserved onions and chorizo mixture.
Season to taste with salt and pepper.
Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts
Tuesday, November 17, 2009
Friday, September 18, 2009
Guiso de Ternera a la Asturiana: Asturian Beef Stew
I LOVE my cookbook The New Spanish Table. It groups recipes by category as well as region (i.e. tapas versus paella, Catalan versus Basque) and includes history, photos, cultural information and recipes by some of the most amazing contemporary chefs as well as little hole-in-the-wall bodegas. While tapas remain my favorite Spanish food to cook (be still, my heart), I aim to work my way through most of the cookbook's recipes. Spanish cuisine is still relatively "new" to most of the United States, and The New Spanish Table has many crowd pleasers (tortilla espanyola, patatas bravas, etc) but also offers the home cook opportunities to try more exotic dishes (bunny , rabbit, anyone?).
I purchased grass fed beef (in the form of stew meat) at the Coolidge Corner Farmer's Market and am excited to put it to good use. Asturian Beef Stew is the perfect recipe for a crisp autumn dinner: tender, white wine-braised beef, hearty white beans, turnips and rich collard greens. The following recipe is more or less from my cookbook. I had to alter some ingredients due to availability and not wanting to purchase 3 pounds of expensive (albeit delicious) beef. I'll update this post with photos and a detailed review this weekend!
Ingredients:
2 lbs stew meat, cut into 1 1/2 inch chunks
Coast salt
Finely ground black pepper
3 tablespoons olive oil
4 ounces smoky bacon or pancetta, diced into small squares
1 medium Vidalia onion, diced
6 garlic cloves, minced
2 fat carrots (I used about 15 baby carrots and sliced them in half length-wise)
2 tablespoons all-purpose flour
3/4 cup dry white wine
3 cups chicken stock
2 14 oz cans white Fava beans
1 14 oz can diced tomatoes
2 medium-sized turnips, peels and cut into 1 inch chunks (substitute potatoes if you don't like turnips)
4 cups chopped, VERY well rinsed and dried collard greens
Season beef with salt and pepper. Heat 1 tablespoon olive oil in large stew pot over medium-high heat. Add half of the beef to the pot and brown on all sides, about 10 minutes. Remove beef and set in a bowl. Add 1 tablespoon olive oil to pot. Brown remaining half meat, and then transfer it to the bowl too.
Add remaining tablespoon oil to pot and add bacon. Reduce heat to medium and cook, stirring until bacon begins to render fat, about 2-3 minutes. Remove most of fat to use later. Add onion, garlic and carrots and turn heat back to medium-high and cook about 8 minutes so that vegetables soften and begin to brown. Add flour and stir for a few seconds. Add white wine and stir so that it combines with flour and add chicken stock. Bring to a boil, stirring to loosen any bits stuck to bottom of pot.
Add beef and tomatoes to stew pot. Bring back to boil and turn down to a simmer. Add salt and pepper to taste. Cook at this temperature for 2 hours, stirring occasionally so that nothing sticks to bottom of pot. Add beans, turnips and 1 cup water and cook until turnips are tender, about 35-50 minutes.
Heat up reserved bacon fat in saute pan over medium-high and add collard greens. Saute about 2-3 minutes. Remove from pan and add to stew pot. Taste stew, and add salt and pepper if necessary.
Remove stew from heat and let sit about 10 minutes before serving.
I purchased grass fed beef (in the form of stew meat) at the Coolidge Corner Farmer's Market and am excited to put it to good use. Asturian Beef Stew is the perfect recipe for a crisp autumn dinner: tender, white wine-braised beef, hearty white beans, turnips and rich collard greens. The following recipe is more or less from my cookbook. I had to alter some ingredients due to availability and not wanting to purchase 3 pounds of expensive (albeit delicious) beef. I'll update this post with photos and a detailed review this weekend!
Ingredients:
2 lbs stew meat, cut into 1 1/2 inch chunks
Coast salt
Finely ground black pepper
3 tablespoons olive oil
4 ounces smoky bacon or pancetta, diced into small squares
1 medium Vidalia onion, diced
6 garlic cloves, minced
2 fat carrots (I used about 15 baby carrots and sliced them in half length-wise)
2 tablespoons all-purpose flour
3/4 cup dry white wine
3 cups chicken stock
2 14 oz cans white Fava beans
1 14 oz can diced tomatoes
2 medium-sized turnips, peels and cut into 1 inch chunks (substitute potatoes if you don't like turnips)
4 cups chopped, VERY well rinsed and dried collard greens
Season beef with salt and pepper. Heat 1 tablespoon olive oil in large stew pot over medium-high heat. Add half of the beef to the pot and brown on all sides, about 10 minutes. Remove beef and set in a bowl. Add 1 tablespoon olive oil to pot. Brown remaining half meat, and then transfer it to the bowl too.
Add remaining tablespoon oil to pot and add bacon. Reduce heat to medium and cook, stirring until bacon begins to render fat, about 2-3 minutes. Remove most of fat to use later. Add onion, garlic and carrots and turn heat back to medium-high and cook about 8 minutes so that vegetables soften and begin to brown. Add flour and stir for a few seconds. Add white wine and stir so that it combines with flour and add chicken stock. Bring to a boil, stirring to loosen any bits stuck to bottom of pot.
Add beef and tomatoes to stew pot. Bring back to boil and turn down to a simmer. Add salt and pepper to taste. Cook at this temperature for 2 hours, stirring occasionally so that nothing sticks to bottom of pot. Add beans, turnips and 1 cup water and cook until turnips are tender, about 35-50 minutes.
Heat up reserved bacon fat in saute pan over medium-high and add collard greens. Saute about 2-3 minutes. Remove from pan and add to stew pot. Taste stew, and add salt and pepper if necessary.
Remove stew from heat and let sit about 10 minutes before serving.
Sunday, March 22, 2009
Spanish Omelet (based roughly on Ferran Adria's recipe for el Bulli)
Tortilla Espanola is an inexpensive, delicious dinner choice. It can be made ahead of time and refrigerated for up to two days. Served with a side salad, good bread and a bottle of wine, a Tortilla is an easy and impressive option for entertaining. (I originally posted this in November, but took pictures today while preparing them for fund raising lunch #2).
Ingredients:
Potatoes (about 3 large ones or 2 lbs of baby potatoes)
2 Large Onions
1 Dozen Eggs
Oil (olive, canola, vegetable...olive oil gives the best taste but all are fine to use).
Salt & Pepper
Rinse/scrub potatoes and onions clean under running water. I do this BEFORE cutting into them to practice good food safety (this should appeal to my fellow hypochondriacs).
Peel potatoes and cut into small rectangles, about 1/4 inch thick. Peel onion and cut in half, slicing along the layers so that you have long, thin onion strands.
Using a large skillet, heat about 1/3 cup oil over medium-high heat. Add potatoes, using a pancake spatula to prevent any potatoes from sticking to the bottom of the pan. Turn heat down to medium/medium-low and cook for about 10 minutes, or until the potatoes are just about tender. Add onions to pan and cook until they are soft, about 5-8 minutes, turning mixture occasionally to prevent sticking.
Strain onion/potato mixture in colander over clean saute pan (reserving leftover oil).
While potatoes/onions are cooling, crack the eggs into a large mixing bowl, add pepper and salt (I always err on the side of too little, as these can be added to the cooked tortilla). Whisk eggs vigorously for a minute.
When potato/onion mixture is warm but not HOT, add to eggs and stir.
Heat pan with reserved oil over medium-high heat (add more if the pan bottom is not liberally covered). Pour egg/potato/onion mixture into pan, flattening mixture with a spatula. Turn heat down to medium-low. Use spatula to loosen tortilla from pan every couple of minutes until eggs are almost set. They will still look a bit runny on top.
Carefully slide tortilla onto large round serving plate. With oven-mitts (and perhaps the help of a friend), place pan on top of the plated tortilla. Hold both pan and plate on each side and flip upside-down so that the undercooked eggs are now on the bottom of the pan.
Turn heat up to medium and cook for a few more minutes, loosening bottom with spatula, until lightly golden.
Slide onto clean serving plate.
*Vegetables and meat can be added to the tortilla. Mushrooms, bell peppers and chopped cooked Chorizo complement the flavors nicely!
Ingredients:
Potatoes (about 3 large ones or 2 lbs of baby potatoes)
2 Large Onions
1 Dozen Eggs
Oil (olive, canola, vegetable...olive oil gives the best taste but all are fine to use).
Salt & Pepper
Rinse/scrub potatoes and onions clean under running water. I do this BEFORE cutting into them to practice good food safety (this should appeal to my fellow hypochondriacs).
Peel potatoes and cut into small rectangles, about 1/4 inch thick. Peel onion and cut in half, slicing along the layers so that you have long, thin onion strands.
Using a large skillet, heat about 1/3 cup oil over medium-high heat. Add potatoes, using a pancake spatula to prevent any potatoes from sticking to the bottom of the pan. Turn heat down to medium/medium-low and cook for about 10 minutes, or until the potatoes are just about tender. Add onions to pan and cook until they are soft, about 5-8 minutes, turning mixture occasionally to prevent sticking.
Strain onion/potato mixture in colander over clean saute pan (reserving leftover oil).
While potatoes/onions are cooling, crack the eggs into a large mixing bowl, add pepper and salt (I always err on the side of too little, as these can be added to the cooked tortilla). Whisk eggs vigorously for a minute.
When potato/onion mixture is warm but not HOT, add to eggs and stir.
Heat pan with reserved oil over medium-high heat (add more if the pan bottom is not liberally covered). Pour egg/potato/onion mixture into pan, flattening mixture with a spatula. Turn heat down to medium-low. Use spatula to loosen tortilla from pan every couple of minutes until eggs are almost set. They will still look a bit runny on top.
Carefully slide tortilla onto large round serving plate. With oven-mitts (and perhaps the help of a friend), place pan on top of the plated tortilla. Hold both pan and plate on each side and flip upside-down so that the undercooked eggs are now on the bottom of the pan.
Turn heat up to medium and cook for a few more minutes, loosening bottom with spatula, until lightly golden.
Slide onto clean serving plate.
*Vegetables and meat can be added to the tortilla. Mushrooms, bell peppers and chopped cooked Chorizo complement the flavors nicely!
Wednesday, March 4, 2009
Spanish Garlic Soup (Sopa de Ajo)
Sopa de ajo is perfect for those winter nights when you need a little something to warm you up. It's also my favorite soup to have when I have a cold (take that, chicken noodle). It's incredibly simple to make, and delicious!
Ingredients:
6 tablespoons Spanish extra virgin olive oil
12 garlic cloves
3 thick slices of day old bread (white, baguette, ciabatta) (about 2 cups)
1 teaspoon pimenton (Spanish smoked sweet paprika)
4 cups chicken stock
1/2 teaspoon white pepper
4 eggs
Use garlic press to crush cloves. Heat up the olive oil in large saucepan over medium heat. Add garlic, stirring frequently for 2-3 minutes, until garlic is soft. Add bread, paprika and pepper. Cook about 5 minutes. Add chicken stock and bring to a boil. Immediately turn the heat down so that the soup is simmering, but no longer boiling. Cook about 15-20 minutes, stirring occasionally.
Ladle soup into bowls. Crack egg over each bowl, the heat from the soup will cook the egg (not a whole lot-it's more like lightly poached). You can also add poached eggs, this will ensure your egg is done the way you like!
You can pulverize the bread if you prefer a more uniform texture.
Ingredients:
6 tablespoons Spanish extra virgin olive oil
12 garlic cloves
3 thick slices of day old bread (white, baguette, ciabatta) (about 2 cups)
1 teaspoon pimenton (Spanish smoked sweet paprika)
4 cups chicken stock
1/2 teaspoon white pepper
4 eggs
Use garlic press to crush cloves. Heat up the olive oil in large saucepan over medium heat. Add garlic, stirring frequently for 2-3 minutes, until garlic is soft. Add bread, paprika and pepper. Cook about 5 minutes. Add chicken stock and bring to a boil. Immediately turn the heat down so that the soup is simmering, but no longer boiling. Cook about 15-20 minutes, stirring occasionally.
Ladle soup into bowls. Crack egg over each bowl, the heat from the soup will cook the egg (not a whole lot-it's more like lightly poached). You can also add poached eggs, this will ensure your egg is done the way you like!
You can pulverize the bread if you prefer a more uniform texture.
Wednesday, February 25, 2009
Seafood Paella
Ingredients: 5 cups chicken stock
1 large pinch of saffron, pulverized
5 tablespoons Spanish olive oil
10 prawns or jumbo shrimp, heads and shells removed & deveined (about 1/2 lb)
18 medium shrimp, heads and shells removed & deveined (about 1/2 lb)
16 medium sea scallops, rinsed well and tough muscle part removed
12 garlic cloves, minced
2 large, ripe tomatoes, grated (or a 14 oz can diced tomatoes if necessary)
2 teaspoons pimenton (sweet Spanish paprika)
1 3/4 cups medium grain rice
1/3 cup minced parsley
Coarse sea salt
2 lemons, cut into wedges for serving
Heat up chicken stock in large sauce pot. Add saffron threads and maintain at a simmer.
Heat up 1/2 of the olive oil in 16 inch paella pan until smoking. Sear scallops on both sides, turning down the heat if they brown to quickly, cooking the scallops about 3 minutes in total. Remove scallops from pan.
Add 1 tablespoon olive oil and cook the garlic about 1 minute. Add tomatoes and turn down heat to low. Add the sweet paprika and cook about 7 minutes. The sauce should look thicker.
Preheat oven to 425.
Add rice to the paella pan and mix in with tomato mixture.
Pour in 3 1/2 cups of chicken stock and mix everything together.
Turn burner to medium heat and stir in parsley. Cook 8-10 minutes, making sure to move the pan around so that it all receives heat. If it looks like it is drying out, add more stock.
Bake paella pan in oven for 15 minutes. Remove from heat, mix in scallops and partially cover. Let stand for 10 minutes.
Heat up remaining olive oil in large saute pan. Saute the shrimp and prawns 3-4 minutes, until pink and cooked through. Mix shrimp into paella.
Slice each lemon into 6 wedges and arrange around paella pan. Arrange prawns on top of paella to serve.
Monday, February 16, 2009
Caramelized Onions with Goat Cheese
While working at Dali Restaurant, I discovered my love for Spanish food. (Let's be honest-I pretty much love all food...I just learned what Spanish food actually was while at Dali). Many of my recipes draw inspiration from or are my interpretation of their tapas.
One favorite tapa was "queso rebozado con miel," caramelized honey-onions with lightly fried goat cheese balls. The sweetness of the onions complimented the bitterness of the goat cheese. A glass of sangria or dry red wine is the perfect finishing touch.
Ingredients:
2 large onions
2 tablespoons butter
1 tablespoon brown sugar
6 ounces fresh goat cheese
Panko bread crumbs
Olive oil
Wash and peel onions, cutting away the top/root sections. Slice in half (top to bottom) and slice onion halves into long, thin strips.
Melt butter in large saute pan over medium heat. Add onions and brown sugar. Cook, stirring occasionally about 5-10 minutes, or until onions are soft. Turn heat to medium low, stirring occasionally, cook 30-45 minutes, until golden brown. Check every 5 minutes of so to stir, and to make sure onions are not cooking too fast (you want them to slowly caramelize-not burn!).
Remove saute pan from heat.
Form small goat cheese balls, about 1 inch in diameter. Press in Panko bread crumbs and flatten slightly.
Heat up olive oil in clean saute pan over medium heat. Add goat cheese patties, cooking about 2 minutes on each side, or until golden (if they start to brown, take pan off heat and cool down a bit to medium low).
Cover small plate with caramelized onions. Top with 2 or 3 goat cheese patties. Enjoy!
(I ate my perfect Panko-covered patties...these are sans bread crumbs)
Tuesday, January 13, 2009
Gambas en Gabardina (Jumbo Shrimp in Saffron Batter)
1 pound jumbo shrimp, peeled, de-veined, washed and butterflied
1 egg
4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon baking soda
A few saffron threads
1/2 cup flour.
Oil for frying.
Whisk together egg, water, salt, baking soda and saffron. Add in flour, whisking until mixture resembles pancake batter. Let rest 1 hour.
Heat up oil in large saute pan over medium-high heat. Test oil heat by dropping a little batter to ensure it fries upon hitting oil.
Dip shrimp in batter. Fry until golden brown. Drain on paper towels.
Serve with Mojo de Cilantro
Mojo de Cilantro (Garlic-Cilantro Sauce)
I love this sauce with battered shrimp or spread on top of Spanish Tortilla. YUM!
Ingredients:
4 cloves garlic
1/4 teaspoon cumin
3/4 teaspoon coarse salt
1/2 cup cilantro
3/4 cup virgin olive oil
5 tablespoon water
Spanish sherry vinegar, to taste
Peel garlic and chop coarsely. Wash cilantro and cut off stems. Add garlic, cilantro, salt and cumin to a blender or food processor and pulse (blend for short burst of time). Drizzle a little of the olive oil into blender with each pulse. Add small amounts of water until the sauce is thick but no longer paste-like. Add vinegar to taste (about 1 1/2 teaspoons).
Keeps refrigerated for about 2-3 days.
Ingredients:
4 cloves garlic
1/4 teaspoon cumin
3/4 teaspoon coarse salt
1/2 cup cilantro
3/4 cup virgin olive oil
5 tablespoon water
Spanish sherry vinegar, to taste
Peel garlic and chop coarsely. Wash cilantro and cut off stems. Add garlic, cilantro, salt and cumin to a blender or food processor and pulse (blend for short burst of time). Drizzle a little of the olive oil into blender with each pulse. Add small amounts of water until the sauce is thick but no longer paste-like. Add vinegar to taste (about 1 1/2 teaspoons).
Keeps refrigerated for about 2-3 days.
Sunday, January 4, 2009
Fabada (Fava Bean and Chorizo Soup)
Ingredients:1 lb. Fava beans
4 small chorizo sausages or 2 large ones, chopped
1/4 lb. pancetta, chopped (not Spanish, I know, but I like the added flavor)
1/4 lb. jamón serrano, chopped
1/2 lb. ham hocks
2 cups low-sodium chicken stock
1 carrot, chopped
1 onion, diced
2 garlic
1/2 tsp. paprika
1 bay leaf
a few threads of saffron
2 tablespoons olive oil
2 tablespoons chopped parsley
Salt to taste
Soak the white beans in water overnight. Drain, rinse thoroughly and drain again.
Heat oil in large saute pan over medium high heat. Add the chorizo, pancetta, jamon serrano and other meat products and sear meat on all sides. (It's okay if it isn't completely seared-just do the best you can to brown the meat). Place meat large stew pot over medium heat.
In pan with meat drippings, saute the onion, carrot, garlic, paprika and saffron for a 5-7 minutes over medium heat, add additional oil if necessary. Add to stew pot, along with chopped parsley and bay leaf.
Add beans to stew pot. Add chicken broth and extra water if necessary to cover all the beans/meat. Bring to boil over medium-high heat. Turn down the heat and simmer for about 1 1/2 hours, or until beans are tender. Make sure the beans are always covered with liquid, adding water if necessary.
Take several beans, mash them up, return them to the pot and cook uncovered for several minutes.
To buy good chorizo or other Spanish products in Boston, I LOVE Las Ventas. Its owner, Julio de Haro. owns the tapas restaurant next door, Estragon (I haven't been there yet as I am a big fan of Dali), and always gives me free samples of cheeses, sausages, etc. They also do lunch sandwiches. Mmmm...
Saturday, December 20, 2008
Easy Spanish Alioli
Typically, making alioli sauce involves raw egg yolk and oil blended to form a mayo-like sauce. I love to eat it, but prefer to leave out raw egg if I am making it for myself. This recipe is an easy alternative to traditional garlic-lemon* alioli.
Ingredients:
1 cup mayonnaise
2 heads garlic, crushed
1 tablespoon lemon juice
Salt to taste
Mix mayo, garlic and lemon juice in food processor or blender.
Serve with Spanish Tortilla, with shellfish, as a sandwich spread or however you are so inspired!
*Other types of alioli can be made this way using thyme, rosemary, parsley, saffron, mustard, etc
Ingredients:
1 cup mayonnaise
2 heads garlic, crushed
1 tablespoon lemon juice
Salt to taste
Mix mayo, garlic and lemon juice in food processor or blender.
Serve with Spanish Tortilla, with shellfish, as a sandwich spread or however you are so inspired!
*Other types of alioli can be made this way using thyme, rosemary, parsley, saffron, mustard, etc
Tuesday, December 9, 2008
Sangria!
If you live in, or visit Boston, go to Somerville and eat at Dali Restaurant (Spanish tapas). Their sangria is amazing. No seltzer . Just amazing wine, liqueurs and fruits. Be warned, it does pack a punch. If you are not so fortunate to visit Dali, this recipe is a close second. Ingredients:
1 bottle full-bodied, dry red wine, such as Rioja or a Chilean Cabernet Sauvignon
1/2 cup brandy
1/4 cup orange liqueur
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup sugar, or to taste
1 thinly sliced apple, seeds removed
1 thinly sliced orange, seeds removed
1 thinly sliced lemon or lime, seeds removed
Other chopped fruit, such as pineapple, strawberries, etc
Combine wine, juices, sugars and liqueurs in large pitcher. Add fruit and mix well. Taste for sweetness and add sugar if needed. Cover and refrigerate at least 6 hours. Add ice cubes to glasses before serving.
Monday, November 24, 2008
Pollastre (Catalan Chicken Sandwich)
I had this about ten million times when in Barcelona. There is a sandwich stand in Plaza Sant Jaume (in Barri Gotic) called "Conesa." The first sign that this might be a good place to eat was the line twenty people-deep at any given time of day. I was lucky enough to be staying with a friend about 2 blocks away. My favorite sandwich was the "pollastre," I am going to try to reproduce it here.
Ingredients:
2 chicken breasts
1 onion
1 tablespoon alioli
2 large pieces lettuce
1 tablespoon butter
Olive oil
Salt
Pepper
Rinse chicken breasts in cool running water and pat dry with paper towel. Using a meat mallet, pound breasts until thin between two pieces of wax paper. Salt and pepper chicken. Cover and refrigerate for later.
Wash onion and cut into long, thin strips. Melt 1 tablespoon butter in large saute over medium heat and add onions, stir so that onions are coated with butter. Turn heat down to medium-low and stir occasionally, until onions are lightly golden (about 20-25 minutes).
Heat up about 1 tablespoon olive oil in clean sauté pan over medium-high heat. Add chicken to pan and turn down to medium. Cook about 4 minutes on each side or until juices run clear (you can also cut into chicken, pink=undercooked, white=good to go). Remove chicken and cut into thin strips.
Wash lettuce and cut into thin strips. Place caramelized onions, lettuce strips and chicken on tomato bread. Drizzle alioli over chicken and top with another piece of bread. Grill on panini press for 5 minutes.
Pa Amb Tomaquet (Catalan Tomato Bread)
This is a staple in Catalan restaurants. It is simple to make and can be topped with jamon serrano, manchego cheese or made into a sandwich. Pa amb tomaquet (bread with tomato) "Pahm toh-mah-ket."
Ingredients:
1 clove garlic, sliced in half vertically
1 baguette
1 large juice tomato
Olive oil
Sea salt
Optional:
Jamon Serrano
Manchego or other cheeses
Other sausages
Vegetables
Slice baguette in half lengthwise. Rub bread with garlic and drizzle olive oil over bread. The bread can be toasted or eaten cold. Cut tomato in half and vigorously rub over bread so that a layer of tomato goodness covers bread. Drizzle a little more olive oil on top and salt bread.
This can be served as a simple side or made into a delicious Bocadillo.
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