A "proper" baguette.
What makes a "proper" baguette?
Well, not the bread, "baguette" no longer limits your choice to authentic French bread, it has become a generic term for almost any crusty un-sliced loaf.
Then maybe it's the filling.
Well no, wrong again!
You can fill it with anything you want, and it will still be called a baguette.
The truth is, it's a combination of things:-
Fresh crusty bread; a tasty filling; and a great tomato sauce.
I'm going to make a Leek and Bacon Omelette Baguette, using a "chapata", but the omelette can be replaced with whatever you fancy, and the chapata for whatever crusty bread you prefer, what can't be changed is the sauce.
THE OMELETTE
INGREDIENTS
3-4 rashers of bacon,
a leek, 1/2 glass of milk,
3-4 eggs,
50gr butter,
salt, pepper, and olive oil.
STEPS
1)Clean and chop the leek, and slice the bacon, then put them into a preheated frying pan with the butter, a drizzle of olive oil, and a pinch of salt and pepper. Gently fry on a low flame.
2)Whilst the leek and bacon fry (7-8 min), Put the eggs and milk into a large bowl, and beat with a pinch of salt and pepper.
3)When the leek softens, add the leek and bacon to the egg, and stir together, then pour the mixture into the pan.
4)Turn the heat up to medium, and stir gently, separating the egg from the surface of the frying pan until the omelette starts to firm, allow the omelette to heat a further thirty seconds, then flip or turn over the omelette with the aid of a plate. Cook the reverse side of the omelette until firm yet spongy.
5)Remove from the flame and prepare the bread!
THE BREAD
STEPS
1)Slice the bread in half,
2)Hollow the upper half of the bread,
TOMATO SAUCE
INGREDIENTS
1 large ripe tomato,
salt, oregano, and sugar.
STEPS
1)Slice the tomato in half,
2)Place half of the tomato on the palm of your hand, sliced side outwards,
3)Press the tomato firmly against the grater with an open hand. The skin of the tomato will protect your hand from the grater!
You'll be amazed, just how thin the skin of the tomato will become, without you at anytime risking your hand.
4)Add a couple of spoonfuls of olive oil, a pinch of salt, a teaspoon of sugar, and oregano to your taste, to the grated tomato.
5)Emulsify the tomato (blend).
6)Apply a liberal coat of tomato sauce to both the inner sides of the bread.
THAT'S IT !
Place a portion of omelette on top of the bottom half of the bread, and cover it with the upper half.
