AI-generated image
Pa amb oli mallorquí
Tomato olive oil bread
Pa amb oli mallorquí: Mallorcan brown bread rubbed with tomato and olive oil, with olives, capers and cheese
In Mallorca pa amb oli is supper on a hot evening, the snack in every village bar and the picnic on a boat. Slices of dense, unsalted brown country bread are rubbed with the island's tomàtigues de ramellet, small tomatoes kept hanging in bunches through winter, then soaked with olive oil and salted. On the side go green olives, capers, pickled sea fennel and slices of Mahón cheese; this vegetarian plate leaves out the usual cured ham. Mahón is normally made with animal rennet, so pick a vegetarian semi-cured cow's milk cheese if that matters to you. Chef's tip: toast the bread only lightly, or not at all, so it stays soft enough to drink up the tomato.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 slices brown country bread1.5 cm thick, ideally a day old
- 1 clove garlic (optional)halved
- 4 tbsp extra virgin olive oil
- ½ tsp flaky sea salt
On the side
- 1 tbsp capersdrained
- 2 tbsp pickled sea fennel (fonoll marí) (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toast the 4 slices brown country bread lightly under the grill or in a dry pan for 1–2 minutes a side, just until warm with faint golden marks.
4 minStep 2: If you like, rub the warm slices once with the cut 1 clove garlic. Then rub them firmly with the cut 4 small ripe tomatoes (hanging or cherry-vine), squeezing as you go until the crumb is pink and the tomato is down to its skin.
2 minStep 3: Drizzle the 4 tbsp extra virgin olive oil generously over each slice and scatter with the ½ tsp flaky sea salt. A common mistake is skimping on the oil; it should soak into the crumb and glisten on top.
1 minStep 4: Serve straight away with the 3 ½ oz semi-cured cow's milk cheese (Mahón or a vegetarian alternative), 2 ⅞ oz green olives (Mallorcan trencades if you can), 1 tbsp capers and 2 tbsp pickled sea fennel (fonoll marí) on a board, so everyone builds their own bites.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pa amb oli mallorquí take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of small ripe tomatoes (hanging or cherry-vine)?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese