Barcelona Photoblog: bread
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

June 01, 2011

Pa de Pages, Our Modest Catalan Bread

Pa de Pages, Vic, Catalonia

In Catalonia when we make things we make it big like say, this modest, tiny, insignificant bread. Hansel and Gretel would have had bread crumbs enough to leave a generous trail behind them, feed the birds and make a nice toast at the end of the road. Pa de Pages is, I quote: "...a rustic round loaf, baked in a shaped tin, containing wheat flour, water, salt and starter dough. It has a generous crumb and thick crust. The body of the bread is dense and rich in flavour, and it can be kept for several days providing that it is bought unsliced..." (Gastroteca.cat). I recommend you browse this interesting site to find a quite complete compilation of Catalan products and recipes.

September 18, 2010

Black Olive Bread: Yet Another Catalan Delight

Black Olive Bread [enlarge]

It is very common in Catalonia to dress up dishes with the magic touch of some small slices of black olives. They appear on top of salads, fish, pizzas, cocas and so on. These buns look yummy with that tasty garnish so I thought they might be a good teaser for your stomach this weekend. Check this black olive bread recipe and maybe you can try it at home.

September 27, 2009

Homemade Bread in Barcelona Towns

Homemade Bread in Barcelona Towns [enlarge]

Nothing like homemade bread bought in one of the many occasional markets organized during local celebrations in the great majority of towns around Barcelona city. Of course, bread is bread and maybe any bakery near you provides exquisite products but the good thing about these markets is that now that you bought the freshest bread you can combine it with other homemade stuff sold in the next stand, be it ham, anchovies, cheese or marmalade. Here is an interesting post that explains the difference between industrial and homemade bread: How to Make Your Own Tasty Homemade Bread, Easily and Cheaply.

June 16, 2008

Pan de Payés or Pa de Pagès: Traditional Peasant's Bread in Catalonia

Pan de Payés or Pa de Pagès: Traditional Peasant's Bread in Catalonia

When you visit Barcelona or other cities and towns in Catalonia you will surely taste this bread known as pa de pagèspan de payés or pan de pueblo (peasant or people's bread). Don't be scared you don't have to hold it and take a bite, just eat it in slices. At the baker's they'll cut it up for you. Maybe you have seen similar bread before since many Mediterranean products are already familiar to you in your country. What I am sure some of you are not aware of is what we do with the slices of pagès bread . But let's talk about this traditional Catalan product first. 

El pa de pagès or pan de payés is a thick crusted bread with abundant crumb, higher carbohydrate content and less fat than a normal loaf. The thick crust is obtained thanks to a long kneading and fermentation time and a slow baking process. Due to its characteristics it is classified as a rustic kind of bread and as you already must have guessed by the name, people working in the fields were and still are the main consumers. As to the possible ways to serve the slices, there are lots of them. You can have them as such, although they are better in toasts, normally the ones popped into a barbecue grill taste better. Once you've got the toasts, you preferably spread tomato on top. How?

How to prepare pa amb tomàquet or toast with tomato

You cut the tomato into halves and rub it against the toast. Normally, you are given some garlic, olive oil and tomatoes together with the toasts so you wonder what about the garlic? Garlic is just an option although it is used on many occasions. If you have a knack for garlic then it is important that you cut one clove in two and rub it against the bread toast before spreading tomato, otherwise it is almost impossible to rub. Voila, you are almost there. Now you take the olive oil recipient, pour some on top of the slice of bread and finally add some salt. This part, which is the basis to prepare dozens of different kinds of pa de pagès toasts, is called pantumaca or pa amb tomàquet (bread with tomato pulp). The toast or the slice can then be dressed up with cured ham, anchovies, omelet, sausages, red peppers and aubergines in strips, all sorts of cheese...The ideal situation is to have high quality extra virgin olive oil from local olive oil producers although local does not always mean good. There are great olive oil regions like Cordoba or Lleida that are remarkably good at this. Try not to use any odd supermarket oil and see if you can buy those recently cropped real juicy and ripe tomatoes that are not hard to find in  farmers' markets around many Catalan towns.
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