Scalloped Coca Recipe with Romesco in Open Kitchen

Ingredients (4 people):

  • For the coca dough:
  • 200 ml of white wine
  • 75 ml of olive oil
  • 350 gr strength flour
  • 1 tablespoon dried yeast
  • Salt
  • flour to stretch the dough
  • aromatic herbs to decorate
  • For romesco sauce:
  • 2 tomatoes
  • 1 scallion
  • 6-8 cloves of garlic
  • 50 g roasted almonds
  • Sherry vinager
  • Salt
  • extra virgin olive oil
  • For the scalded:
  • 1 eggplant
  • 1 red pepper
  • 2 green peppers
  • 1 onion
  • olive oil
  • Salt
  • Pepper

Elaboration of the recipe of Coca of Escaivada with romesco:

For the escalivada, put the peppers, onion and eggplants on the baking sheet and rub them with olive oil. Prick the eggplant and peppers so they do not burst.

Bake at 220º for 30 minutes. Peel the vegetables and cut them into strips. Pepper and water with olive oil.

For the Romesco sauce, fry the almonds in olive oil. Season

Roast the tomatoes in olive oil. Add the scallions and garlic cloves and let them brown. Pass everything to a baking dish and bake 10 minutes.

Put the tomatoes and the scallion in the glass. Add the garlic, a stream of vinegar and a pinch of salt. Crush

For the coca dough, mix flour with oil, white wine, salt and yeast. Knead with your hands. Let it rest so it leans.

Make individual rectangular cokes with the help of a roller. Prick them with a fork so they don't go up. Bake at 220º for 10 minutes.

Spread the cocas with the romesco sauce and spread over the vegetables of the scalloped. Garnish with herbs.

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