Pa amb tomàquet (Catalan pronunciation: [ˈpam tuˈmakət]) ("Bread with tomato"), is a traditional food of Catalan, Aragonese and Balearic cuisine . Pa amb tomàquet is considered a staple of Catalan cuisine and identity. While considered a signature toast dish in the Catalan Countries, it is common in bars throughout the rest of Spain, where it is also known as pan tumaca.[1][2]
In some Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread, while others provide the guests with the ingredients to do the work themselves.[5] The dish is served accompanied with any sorts of sausages (cured botifarres, xoriço, fuet, Iberian ham, etc.), ham, cheeses, omelettes, anchovies or other marinated fish, or grilled vegetables like escalivada.
In Majorca, pa amb oli is prepared with tomato called Tomàtiga de Ramellet, a specific variety of tomatoes on the vine, smaller and with a taste that is slightly more intense and sour than normal tomatoes because of the loss of acidity in the tomato.[6]
The original base used to be made with toasted slices of pa de pagès ("peasants' bread"), a typical round loaf of wheat bread of a fair size (from 500 g to 5 kg, from some 20 cm to 50 cm in diameter).
If the mixture is not premade, there is said to be an ideal order in which the ingredients are integrated to yield the best flavour. First, if used, the garlic is rubbed on the bread. Then the same is done with the tomato. Next comes the salt, and lastly the olive oil.
History
The origin of this dish is disputed, as tomato is relatively new to Catalan cuisine (it came from America only after the 15th century). Widely regarded as the epitome of Catalan cuisine and identity, some sources claim it is actually a relatively recent (mid to late 19th century) in all the Mediterranean coast of Spain.
Catalan chef Josep Lladonosa i Giró says it was first documented in the 18th century.[7] The cook, born in 1938, remembers his grandmother explaining that her parents used to eat a dish called pa amb tomàquet.[7] With better precision, Catalan cooking historian Nèstor Luján says that the first written reference is from 1884 and, according to his thesis, the recipe would have been created in the rural world during an abundant tomato harvest. People would have used the tomatoes to soften hard and dry bread.[7]
The dish shares some similarities with the tomato and olive oil-rubbed ħobż biz-Zejt of Malta, with the pan-bagnat of Nice, in the Provence region of France, the tomato-topped version of Italianbruschetta.
tomàquet, catalan, pronunciation, ˈpam, tuˈmakət, bread, with, tomato, traditional, food, catalan, aragonese, balearic, cuisine, considered, staple, catalan, cuisine, identity, while, considered, signature, toast, dish, catalan, countries, common, bars, throug. Pa amb tomaquet Catalan pronunciation ˈpam tuˈmaket Bread with tomato is a traditional food of Catalan Aragonese and Balearic cuisine Pa amb tomaquet is considered a staple of Catalan cuisine and identity While considered a signature toast dish in the Catalan Countries it is common in bars throughout the rest of Spain where it is also known as pan tumaca 1 2 Pa amb tomaquetPa amb tomaquetTypeTapas snackPlace of originSpainRegion or stateCatalonia Balearic Islands AragonInvented1800sMain ingredientsBread tomato olive oil Media Pa amb tomaquetIt consists of bread which may or may not be toasted with tomato rubbed over and seasoned with olive oil and salt It is considered one of the typical examples that define the Mediterranean diet extended as a traditional recipe throughout the Catalan Countries It is popularly consumed on its own as a snack or a tapa with any meal from breakfast to dinner 3 4 Contents 1 Preparation 2 History 3 Gallery 4 See also 5 References 6 External linksPreparation Edit Pa amb tomaquet with anchovies With Jamon iberico In some Catalan restaurants the tomato mixture is pre made and is brushed on the bread while others provide the guests with the ingredients to do the work themselves 5 The dish is served accompanied with any sorts of sausages cured botifarres xorico fuet Iberian ham etc ham cheeses omelettes anchovies or other marinated fish or grilled vegetables like escalivada In Majorca pa amb oli is prepared with tomato called Tomatiga de Ramellet a specific variety of tomatoes on the vine smaller and with a taste that is slightly more intense and sour than normal tomatoes because of the loss of acidity in the tomato 6 The original base used to be made with toasted slices of pa de pages peasants bread a typical round loaf of wheat bread of a fair size from 500 g to 5 kg from some 20 cm to 50 cm in diameter If the mixture is not premade there is said to be an ideal order in which the ingredients are integrated to yield the best flavour First if used the garlic is rubbed on the bread Then the same is done with the tomato Next comes the salt and lastly the olive oil History EditThe origin of this dish is disputed as tomato is relatively new to Catalan cuisine it came from America only after the 15th century Widely regarded as the epitome of Catalan cuisine and identity some sources claim it is actually a relatively recent mid to late 19th century in all the Mediterranean coast of Spain Catalan chef Josep Lladonosa i Giro says it was first documented in the 18th century 7 The cook born in 1938 remembers his grandmother explaining that her parents used to eat a dish called pa amb tomaquet 7 With better precision Catalan cooking historian Nestor Lujan says that the first written reference is from 1884 and according to his thesis the recipe would have been created in the rural world during an abundant tomato harvest People would have used the tomatoes to soften hard and dry bread 7 The dish shares some similarities with the tomato and olive oil rubbed ħobz biz Zejt of Malta with the pan bagnat of Nice in the Provence region of France the tomato topped version of Italian bruschetta Gallery Edit Pa amb tomaquet Tray of pa amb tomaquet With ham pernil With olives With anchovies Fried sonsos with pa amb tomaquet Pa amb tomaquet packaged kit Adding olive oil Squeezed tomato after useSee also Edit Food portal Bruschetta List of bread dishes List of toast dishesReferences Edit Grijelmo Alex 20 May 2018 Pan tumaca El Pais el invento catalan que popularmente se llama en gran parte de Espana pan tumaca Alegrete Gonzalez Lucia 18 September 2020 Consejos para un pan tumaca de diez Minuto com Virbila S Irene 17 July 2014 For tomato season Catalonia s pa amb tomaquet Los Angeles Times Retrieved 19 April 2017 The sacred principles of pa amb tomaquet Barcelonaturisme com Retrieved 19 April 2017 Catalan Tomato Bread Food amp Wine Retrieved 19 April 2017 Tomatiga de Ramellet The most Mallorcan of tomatoes INPALMA COM Palma Daily 10 March 2016 Archived from the original on 7 November 2018 Retrieved 19 April 2017 a b c La cuina tradicional catalana a l abast pg 96 Josep Lladonosa i Giro 2005 Columna Cuina ISBN 84 664 0666 2External links Edit Wikimedia Commons has media related to Pa amb tomaquet Pa amb tomaquet Group on Flickr Pomes Leopoldo 1994 Teoria y practica del Pa amb tomaquet in Spanish Barcelona Tusquets Editores ISBN 978 84 7223 772 8 Retrieved from https en wikipedia org w index php title Pa amb tomaquet amp oldid 1122859634, wikipedia, wiki, book, books, library,
