The weekend is about to begin and our culinary intellect is ready be put to the test. We want to share a recipe that was born in the Catalan Pyrenees; an offer created by Chef Josep Maria Boix. This suggestion is not only simple to create, but delicious.

Coca escalibada

(serving for 4 people)

Ingredients:

3 smoked tuna loins with fine herbs 

Coca:

250g of flour          25g of butter

25cl of oil               10g of yeast

10g of salt             125g of water

Escalibada:

2 red peppers      1 eggplant

1 onion                       

Salt

Oil

Preparation:

We make a dough with the coca ingredients, and we let it sit for 40 minutes. Once it has been fermented, we cut it in 4 parts; we must stretch it in a flat surface and cut it in pieces of 5 and 10 cm. We shall add drops of oil on top of the final product and bake it for 15 minutes in a 200ºC oven.

We must put the escalibada ingredients in a bowl with salt and oil and bake it for 2 hours at a 150ºC temperature.

Once the vegetables have finished baking, we peel them and cut them in strips.

Assemble:

We assemble the first coca previously baked and then we mount it on the escalibada and the tuna, then we place it on the dish.

Chef’s advice:

If you are able to buy coca at the market, you should garnish the plate with smoked oil, salt and balsamic vinegar.

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