Pa amb Oli
Pa amb oli. If you say it really fast it sounds like baloney, like the sausage. Yet this Spanish staple is far simpler and has found a far surer place in my heart. Pa amb oli means bread and oil in Mallorquin (Catalan). This simple and delicious treat would not satisfy if it were made with what I often consider suburban staples, in the US. The inexpensive, shelf-stable, bread might crisp if toasted but the chemical preservatives would hide the rich taste of whole grains. The crust of sandwich bread could never imitate the crunch of fresh oven roasted, peasant style loaf bread (sold in Spain by its weight). Canola oil, butter or other cooking oils (inexpensive olive oils included here) can not imitate the rich flavor of good olive oil, nor produce the sweet and salty bites of sea salt sprinkled over the top. These three simple ingredients. Bread. Oil. Salt. So simple and so balanced in their flavors might seam dull to an American palate, which is so often flooded with bold flavors, but it is worth your time. Try. Taste the simplicity. Bread. Oil. Salt. Each ingredient rich in its own right, together create the subtle and tender flavors which are a staple in my diet in Spain. Bread. Oil. Salt. Pa amb oli.
I miss pa amb oli terribly. What foods do you miss from the places you have traveled? How do you eat when you travel?