When your kitchen looks like the one above, you don’t have much choice but to go simple. Especially when your fridge is smaller than your washing machine and the counter space is non-existent!
I am not complaining at all: this means simpler, lighter meals at home and more meals enjoyed in the restaurants, tapas bars and cafes. Gives me a chance to try everything here in Salamanca.
For quick breakfast before I head to the class, this is what I eat. Some bread with tomato puree and aged Salamanca cheese made from sheep’s milk. The bread you see here is what they sell as the “typical” bread of Salamanca. I found it a bit too dense and cake-like for my taste. But gotta try it once, right?
This simple breakfast can be an appetizer in itself when you toast the bread, and rub some garlic on it before you top with the tomato puree. I skip that part in the mornings, for obvious reasons although I am not sure if anyone would mind because they seem to be using garlic quite a bit here. I spread a generous amount of tomato puree, drizzle good ol’ Spanish olive oil and eat with some cheese. I think this would be a great appetizer for summer dinners, when the tomatoes go ripe faster than you can consume them in salads. Actually come to think of it, I like the appetizer version better because there would be wine instead of coffee with this plate! And there is no shortage of wine here, thank goodness!
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