We are going to prepare a Recapte coca, a traditional coca of Catalan cuisine very simple to make. First, we highlight that you can eat cold or hot, since the dough is a bread base that, according to the tastes and preferences of the diner, is served in one way or another. In addition, coca can be done spongy or fine and that is crispy. Well, in recipes, we have made a fine and crispy mass without yeast. In the end we tell you the different variants that exist in case you prefer to replace butifarra with another product.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Recapte coca ingredients: |
| For the coca mass of recapte :: 150 milliliters of water 50 milliliters of olive oil 1 pinch of salt 300 grams of wheat wheat | For the filling :: 2 Picientos Rojos 2 onions 2 eggnas 2 butifarras 1 pinch of salt 1 jet of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Recapte coca ingredients:
1. Start preparing the coca filling. First, heat the oven to 200 ºC with heat up and down. Then take a baking plate and put the red peppers, eggplants and onion. Rock them with an oil stream and put the ingredients in the oven until they are roasted.
2. When the vegetables are, take them out and let them cool. Once they are cold, peel roasted vegetables by extracting the skin and nuggets of the red peppers. In addition, also peel the onion. As for the eggplants, it takes out all the meat by removing the skin. Put everything in a container and reserve.
3. To make the coca dough, we put in a bowl the flour, oil and salt. See the water little by little and mix with the hands until the dough is easily taken off. In this case, if more water is needed, see, since according to the flour may need.
Trick: If you prefer, you can make the coca of recapte with puff pastry already prepared. The result will not be the traditional, but you will gain a long time.
4. Knead the dough about 10 minutes, when you start taking off your hands you will be ready. Next, it forms a ball and let it rest 10 minutes. In recipesgatis we also offer you the possibility of learning to cook a coca of San Juan without gluten. Kitchen with us and tell us what you think this recipe!
5. past this time, start stretching the dough with a roller. We emphasize that in this step there is the possibility of making a large recap coca or dividing the dough into two to perform two smaller cocas. In any case, it is necessary to sprinkle flour in the dough and in the roller to prevent them from sticking. In recipes we have made a fine mass, but the thickness depends on the taste of each chef.
6. Turn back the oven to 200 ºC with heat up and down. Next, give the dough the way you like, although it should be noted that Catalan recap coca usually has a rectangular shape. Put a sheet of aluminum foil in an oven fountain and place the dough.
7. To prepare the filling, place roasted, eggplant and onion pepper strips to cover the dough. Spray coca with a good stream of olive oil and a pinch of salt.
8. Put the butifarras on top of the vegetables and bake the recap coca until the dough is brown.
9. When the edges of the dough look gold, take out the coca and will already San Juan. Keep reading!
