Rustic bread royale
— with tomato tartare and Salgot fuet sausage
For the rustic bread royale:
Cook the bread in a saucepan and gradually add water until it forms a paste.
Use a food mixer to blend the bread and add salt to taste.
While the paste is still hot, add the gelatine leaves (previously soaked in cold water).
Spread the mixture over cling film (so that it can be lifted out easily), place it on a flat tray and leave to cool.
Cut the cold royale into rectangles.
For the tomato tartare:
Skin the tomatoes and remove the seeds.
Finely dice the tomatoes with the dried tomatoes.
Season with Worcestershire sauce and the olive oil from the dried tomatoes, add salt and pepper to taste and adjust the acidity levels with sugar.
Finish this version of "pa amb tomàquet" with croutons, fried onions and slices of fuet sausage.