Hogazas
Preparation info
Difficulty
Easy
Feeds
four
Appears in
Old Food
By Jill Dupleix
Published 1998
The Spanish have a way of eating and drinking that cuts right to the soul. While tapas is traditionally an evening event, the principle of eating small snacks accompanied by a cold beer, a freshly opened, well chilled bottle of Jerez (sherry) or a glass of wine is too good not to do in the middle of the day. Hogazas (ho-garth-us) is also the name of the round Castilian bread that is most likely to be used for these tapas toasts.
Ingredients
- round country-style loaf of bread, or a long crusty baguette
- Serrano-style ham or prosciutto
- vine-ripened tomatoes
- wood-roasted piquillo peppers, drained
- sheep’s milk cheese e.g. manchego
- chorizo sausages, grilled
- red pepper (capsicum), roasted (Pantry)
- esqueixada salt cod salad (Lunch)
- black olives
- morcilla sausages, grilled
- smoked salmon, sliced
- lemon
- white asparagus, drained
- Spanish anchovies, drained
Method
Cut bread into long slices (if a baguette, cut on the diagonal) Grill briefly on both sides, then use any or all of the following:
top with fine slices of Spanish Serrano-style jamon (ham) or prosciutto and a slice of vine-ripened tomato, or:
top with Spanish piquillo peppers and sheep’s milk cheese, or:
top with grilled chorizo sausage and roasted red peppers, or:
top with esqueixada salt cod salad and black olives, or:
top with cubes of grilled morcilla sausage, or:
top with smoked salmon and a squeeze of lemon juice, or:
top with big, fat, white Spanish asparagus and jamon, or:
top with anchovies and wood-roasted piquillo peppers.
© 1998 All rights reserved. Published by Murdoch Books.