Tumaca bread, traditional recipe
Bread can never be absent from our diet despite the fact that there are myths that it is fattening. Thanks to the contribution of nutrients, bread is very healthy, we simply have to control what we add. Therefore, for bread lovers Today we show you a typical Spanish recipe.
El pan tumaca or bread with tomato is a typical recipe from catalonia, which are used for many snacks and breakfasts. In this way, we eat healthily and with typical Spanish food from the garden.
Ingredients
- Ciabatta, loaf or rustic bread.
- Mature tomatoes.
- Salt
- Olive oil.
- 1 clove garlic.
- Serrano ham.
Preparation
First of all, we must preheat the oven to 200 ºC, when it is hot we will put the bread slices about 5 -8 minutes until they are toasted.
While the slices of bread are in the oven, we will take the tomatoes and we will grate them well to remove all the pulp. We will put it in a bowl and add salt and olive oil to taste and let it rest.
When the slices are toasted you will we will spread a clove of garlic, with small touches, on the surface to give it much more flavor. We will put on top the tomato pulp that we had made before and, finally, we will put a slice of Serrano ham.
More information about the recipe
Total time
Kilocalories per serving 267
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Very tasty, when I buy raw ham I do it.
Thank you
What damage to the eye about the «tumaca». So hard to put it right? Pa Amb Tomàquet!!! And it doesn't serve as an excuse "I don't know Catalan ..." That's what translators and Mr. Google are for
«Pa amb tomàquet i pernil» I am Catalan by birth, with a Canarian father and a Catalan mother, so tomato bread has always been present in my parents' house and now in mine. The traditional thing is to rub the tomato on the bread. But your recipe is exactly the same as I make it and it is delicious.
Hello, I'm Catalan, I follow your blog and I think it's very good, you have some great recipes, but I was disappointed in this one, from Catalan, nothing at all. First it is called pa amb tomaquet, that of tumaca, I don't know where you could get it from. Afterwards, the bread is not put in the oven, if it is toasted, and the tomato is rubbed, it does not become pulp, which it does is moisten the bread. Another thing, garlic is optional. What you are doing is rather an Italian bruscetta, as it is prepared especially in Florence, although the oregano would be missing
Your comment is correct Angels, I was in Barcelona and Girona several years ago and Catalan friends have given us that way of doing pa amb tomaquet. With the black leg above it is a pass that has made my mouth water.
The very normal deformations of the kitchen and the tongue arrive at fusion recipes like the one kindly presented here that I will also try of course.
It was curious in the same way when I wanted a Mexican snack while in Barcelona, I had to buy supplies in the English court and although some of them were Mexican brands, they were actually TexMex, the beans (sweets) a disaster, the good thing were those quesadillas with cheese. Gouda and Dutch flour tortillas.
If they come to Mexico, they must eat in Oaxaca, Veracruz, Chiapas, Michoacán or Mexico City.
A hug