Pa amb tomàquet
Pa amb tomàquet (also known as pan con tomate in Spanish) is a traditional Catalan dish. It is a simple yet flavorful dish that is often served as a tapa in Spain. The dish is made by rubbing ripe tomatoes and garlic on toasted bread, then drizzling it with olive oil and a pinch of salt.
History[edit | edit source]
The origins of Pa amb tomàquet are not clear, but it is believed to have been a staple in the Catalan diet since the 18th century. The dish was likely created as a way to use up stale bread and overripe tomatoes. It has since become a symbol of Catalan identity and is a common feature in Catalan cuisine.
Preparation[edit | edit source]
The preparation of Pa amb tomàquet is simple and straightforward. A piece of bread, usually a rustic country loaf, is toasted until it is crispy. A ripe tomato is then cut in half and rubbed over the bread, followed by a clove of garlic. The bread is then drizzled with olive oil and sprinkled with salt. Some variations of the dish also include toppings like Iberian ham, Manchego, or anchovies.
Cultural Significance[edit | edit source]
Pa amb tomàquet is more than just a dish in Catalonia. It is a symbol of Catalan identity and a staple at any meal, from breakfast to dinner. It is also a common accompaniment to tapas and is often served with local wines. The dish is so popular that it even has its own festival, the Festa del Pa amb Tomàquet, held annually in the town of Monells.
See Also[edit | edit source]
Pa amb tomàquet
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