Pa amb Tomaquet amb Pernil Ibèric

Go to the Xarcuteria (meat and cheese shop). Buy some pernil ibèric (the famed Spanish delicacy, Iberian ham). If you’re in a terrible place where (the horror!) Iberian ham is unavailable, proscuitto is better than nothing, but I repeat, not the same. Have the xarcuter slice it paper thin (this is included in the price at most places, as it should be for what you pay). Do everything mentioned in the Pa amb tomaquet post. Or, if tomatoes are expensive at the time or place of reading this post, blend fresh tomatoes, extra virgin olive oil (preferably Spanish ) and a little salt, and baste toasted bread with it.  For an extra twist, and wicked dragon breath, rub the toasted bread with a hunk of raw garlic before you slather it with tomato and olive oil. And Bon profit, you have the second easiest tapa recipe ever!

Barcelona for Idiots Copyright April 2011