Pa amb tomàquet with Llonganissa de Vic AI-generated

Pa amb tomàquet with Llonganissa de Vic

Recipes with Salchichón de Vic

Hardly a recipe, and Catalans will still argue about it. Crusty bread gets rubbed with half a ripe tomato until the crumb turns pink, then takes oil and salt. Thin slices of Llonganissa de Vic go on top or alongside, the pairing named by Spain's food and wine trade body. Grating the tomato counts as a separate argument.

Prep Time

5 min

Cook Time

5 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 thick slices of crusty country bread (pa de pagès)
  • 2 ripe tomatoes
  • 1 garlic clove, optional
  • Extra virgin olive oil
  • Salt
  • 100 g Llonganissa de Vic, sliced thin

Steps

1

Toast the bread until the crust firms up and the surface turns rough. Rub it with the garlic if you like.

2

Cut the tomatoes crosswise and massage the cut side into the bread, until the crumb has taken up the pulp and only the skin stays in your hand.

3

Pour olive oil over the bread and sprinkle with salt.

4

Peel the casing off the sausage, lay the slices on the bread or next to it, and eat at once.

Tips

Slice the sausage just before serving. A soft loaf turns to mush under the tomato, so buy one with a real crust.