馳名西班牙風乾肉食於全球首屈一指，對於這種國寶級特產，每個西班牙人心目中也各有所好，且每餐用膳前定必先將之細嚼慢嘗一番。最上佳的臘製食品乃Ibérico黑毛豬火腿，此肉來自自由放養、飼以橡果的肥美Ibérico黑毛豬，以這火腿與西班牙番茄麵包伴食，實乃完美絕配。如欲炮製絕頂的風乾火腿伴番茄麵包，上等的番茄、特純橄欖油及優質的麵包乃先決材料，而購自中環置地廣場L’Atelier de Joel Robuchon餐廳的上乘發酵白麵糰或農夫包，均為我的首選推介。

加泰羅尼亞菜名廚 Mercè Brunés

風乾火腿配番茄麵包/ Pa Amb Tomaquet–Grilled Bread with Tomato and Jamon

材料

農夫包4片

蒜頭1瓣或隨意

熟番茄，橫開兩半2個

特純橄欖油適量

鹽適量

西班牙風乾火腿，可選用Ibérico黑毛豬火腿或Serrano白毛豬火腿4片

Ingredients

4 slices country bread

1 garlic clove(optional)

2 ripe tomatoes, halved around their equator

Trace of extra virgin olive oil

Trace of salt

4 slices Jamon, such as Ibérico or Serrano

製法看圖即煮 / Method

1.首先烘熱麵包，用坑紋烤鍋放在火爐上烘烤風味較佳，用多士焗爐來烘也可。
Begin by toasting the bread. It will taste best on a barbecue or ridged griddle pan（stove top grill pan）but a toaster will do.

2.趁麵包還熱時，塗抹上切開的蒜頭（隨意）。
While the bread is still hot, rub with the cut garlic clove（optional）.

3.在每片麵包上用番茄擠壓出茄肉汁塗抹。
Squeeze the tomato over each slice of bread, to release a juicy pulp.

4.淋上充足特純橄欖油，再依個人喜好加少許鹽（有些人會喜歡，有些人卻不）。
Finish with a good drizzle of pure extra virgin olive oil and a little salt if you wish（some people do and some others don't）.

5.最後放上火腿片即成。將火腿片摺叠好會較攤平地放為佳，看起來令人更開胃。
Place the Jamon on top. Fold and tuck it a little rather than placing it flat. It will look much more appetizing.

備註Notes

1.大量製作時，宜先將番茄肉磨壓到碗裏，再用匙羮塗上麵包，剩下完整的番茄皮可棄掉。
2.切番茄時謹記從中間部位下刀橫切，勿由頂部切落底部。
1.For making large quantity of Pa amb Tomàquet, it is worth grating the tomato flesh into a bowl and spooning it on the bread. （The skin will remain intact during the procedure and should be discarded）.
2.When cut the tomato in half, make sure you cut from the middle section, and not from top to bottom.

焦糖奶凍/Crema Catalana—Catalan Crème Bruleé

吃加泰羅尼亞菜，要是沒有絲般柔滑的焦糖奶凍壓軸的話，豈能算是圓滿？焦糖奶凍這道經典甜品變奏甚多，到處千差萬別，而且人人都自詡只有自己那款才最完美，且看Mercé的演繹又有何過人之處。

材料（8人分量）

粟粉40克

全脂奶 1公升

玉桂條 1支

檸檬皮青半個

橙青

蛋黃 8隻

糖 200克

製作焦糖面的糖 8湯匙

Ingredients（Serves 8）

40g corn flour（corn starch）

1 Litre full fat milk

1 cinnamon stick

Zest of 1/2 lemon

Zest of 1/2 orange（optional）

8 egg yolks

200g sugar

8 tbsp sugar for caramelizing

看圖即煮/method

1.首先將粟粉和1/4杯凍奶放入小碗內拌勻，備用。
Begin by mixing the corn flour with 1/4 cup cold milk in a bowl. Set aside.

2.將餘下的牛奶、玉桂條、檸檬皮和橙皮同煮，滾後熄火，待數分鐘後浸出味道。
Bring the rest of the milk and the cinnamon, lemon zest and the orange zest to the boil. Once the milk has reached the boil, turn off the heat and leave the flavours to infuse for a few minutes.

3.先將蛋黃和糖攪拌至鬆軟，然後將粟粉漿放入拌勻。
Mix the egg yolks and sugar until light and fluffy. Add corn flour mixture into the eggs yolks and mix thoroughly.

4.然後加入暖牛奶內，以中火加熱。期間需要不時攪拌至稠，並且不要讓它滾起。當中的粟粉可以令它凝固。煮稠後隨即離火，並繼續攪拌數分鐘。
Then add to the warm milk. Cook over medium heat, stirring all the time until thickened. Do not let the custard boil; the corn flour will help to stabilize the mixture. Once the mixture is thicker, remove the pan from the heat and keep stirring for a few minutes.

5.煮好的蛋奶糊分別注入赤陶碟子內，放入雪櫃待至可供食用。
Pour the cream into small terracotta dishes. Keep in the fridge until ready to serve.

6.上桌前才取出奶凍，在表面薄薄灑上一層糖，以廚用火槍或放在極熱的烤架上略烤，以形成深啡色的脆焦糖面。
Just before serving, sprinkle the custards with a thin layer of sugar and using a cook's blowtorch or a very quick flash under your hottest grill, caramelize to a deep brown colour.