pa amb tomà quet

Executioners Stew

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Of  course you will wonder what possessed me to name this stew Executioners Stew – well, my thinking goes that if I would have one last meal before the executioner would step in, this would be the last supper I would request. While there are many things I would like to have for that macabre occasion, this one combines five of my favorite foods in one single dish :
Soup, chili-peppers, chicken-gizzards, pigs-feet and ox-tripe.
Certainly not worth dying for, but as a last supper – yes sir, please !
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Anyway, here is to many more years of living the Good Life 🙂
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Link to  Green Sofrito Recipe
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All about  Sofrito
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Link to  Pa Amb Tomà Quet (Tomato Bread)
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Bon Appetit !   Life is Good !
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Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

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Executioners Stew With "Pa Amb Tomà Quet"

Executioners Stew With “Pa Amb Tomà Quet”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pa Amb Tomàquet

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While “Tomato Bread” or “Pan de Tomate” is well know around the world, the similar dish  “pa amb tomàquet” is less known and slightly different in its preparation.
Usually, (but not always),  pan de tomate is done with pureed tomatoes, olive oil and garlic on grilled bread, while the authentic Catalan “pa amb tomàquet” has the tomato cut in half, then rubbed on the bread. Granted, the difference is subtle, but I personally prefer the the Catalan version to the one with the (too much for me) pureed tomatoes.
Either way, thank you Spain for another wonderful, simple dish that makes our life a better one 🙂
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Que vagi de gust  !   El meu aerolliscador està ple d’anguiles !   (Just Kidding) 🙂
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sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

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rub tomato on freshly grilled bread

rub tomato on freshly grilled bread

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drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

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“pa amb tomà quet”

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