Friday, December 30, 2011

Coca de "Escalivada" con Romesco Sauce

The "coca" is a type of Catalan pastry and can be sweet or savory. The dough is very much similar to pizza, even though the coca is not related to or inherited from the Italian pizza. I made a savory one with "escalivada" - grilled vegetables, anchovies and "romesco" sauce. The combination of ingredients is wonderful - eggplant brought to Spain by the Moors, peppers from the Americas and onions from Asia. I have always enjoyed this coca since I don't have a sweet tooth as indicated by my few desserts posted but I wil get into it. When walking into a pastry shop in Catalonia you will find these cocas among their many specialties.

Tasty roasted vegetables over a homemade dough


Ingredients for the dough:

2 Cups Flour (can be substituted by gluten free flour)
1 Cup Lukewarm Water
1 Envelope Yeast (gluten free)
Salt

Ingredients for the Toppings:

1 Red Pepper Grilled
1 Yellow Pepper Grilled
1 Green Pepper Grilled
1 Eggplant Grilled (optional)

1 Caramelized Red Onion
6 Anchovy Fillets (optional)

Ingredients for the Romesco Sauce:

1 Head of Garlic roasted
3.5 oz. Toasted Almonds
1.1 oz. Hazelnuts
4-5 Ripe Grilled Tomatoes
1 Slice Toasted Bread
1 Ñora (just the meat) or Chile Ancho hydrated and the meat removed
Salt

On a counter lay the flour and make the form of a volcano. In a bowl put the yeast, 2 tablespoons flour and add a 1/2 cup warm water. Let it rest for few minutes. Pour the mix over the volcano little by little and start working the flour with the mix. Pour the other 1/2 cup  water and keep kneading. Make a ball, put it in a bowl brushed with oil and set aside in a warm place covered with a kitchen cloth for about  two hours or until it doubles in size.

In the meantime grill the vegetables, peppers, garlic and tomatoes for the sauce in a hot oven until brown. Put the peppers in a plastic bag and let them cool off, peel them, remove seeds, and cut them in julienne. In a pan caramelize the onion with a tablespoon of olive oil. 

To make the sauce, remove the peel of the tomatoes, add the garlic, bread, the meat of the dried pepper, almonds, hazelnuts, salt and olive oil and blend everything together.

Roll the dough forming a rectangle, brush it with olive oil, lay on the peppers, egg plant, caramelized onions and the anchovies. Put it in a preheated oven at 400 farenhait for about 30 minutes or until done. Remove the coca from the oven and drizzle on the romesco sauce.

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