{"id":60357,"date":"2016-01-04T21:28:53","date_gmt":"2016-01-04T20:28:53","guid":{"rendered":"http:\/\/www.shbarcelona.com\/blog\/en\/?p=60357"},"modified":"2016-05-31T14:41:49","modified_gmt":"2016-05-31T12:41:49","slug":"catalan-recipes-coca-de-recapte","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/en\/catalan-recipes-coca-de-recapte\/","title":{"rendered":"Catalan recipes: Coca de recapte"},"content":{"rendered":"

Coca<\/strong> is a type of pastry from Catalonia. The salty version of the coca<\/strong> looks very similar to a pizza, except that it is rectangular instead of round and is seldom prepared using cheese.<\/p>\n

\"barcelona\"<\/a>There are four main types of coca<\/strong>: the savory coca<\/strong>, the sweet coca<\/strong>, the closed coca<\/strong>, and the open coca<\/strong>. The sweet cocas<\/strong> are prepared with dough that has, among other ingredients, eggs and sugar. But if the coca<\/strong> is savory, yeast and salt will be added to the dough.<\/p>\n

The most popular savory coca<\/strong> in Catalonia is the one with fish and vegetables on top, while the most popular sweet coca<\/strong> has fruits and nuts on top. There are also coques<\/strong> (plural of coca<\/strong>) that mix both sweet and savory toppings like meat and fruit.<\/p>\n

The coca<\/strong> is a very popular dish that is usually prepared during holidays like Easter, St. John\u2019s Eve and Christmas. There are even special coques<\/strong> prepared on national holidays like La Merc\u00e8 and La Diada de Catalu\u00f1a.<\/p>\n

Some of the most popular coques<\/strong> in Catalonia are the coca de xulla<\/strong>, prepared with bacon and other varieties of meat, coca de San Joan, <\/strong>and coca de recapte<\/strong>, a savory coca<\/strong> prepared with a variety of vegetables and sometimes fish.<\/p>\n

Today we are gonna learn how prepare coca de recapte<\/strong>.<\/p>\n

Here is the list of ingredients you are going to need to prepare the coca de recapte<\/strong>:<\/p>\n

For the bottom<\/strong><\/p>\n

500g of bread flour<\/p>\n

30g of baker\u2019s yeast<\/p>\n

Salt<\/p>\n

1 glass of water<\/p>\n

1dl of olive oil<\/p>\n

\u00a0For the top<\/strong><\/p>\n

3 ripe tomatoes<\/p>\n

3 onions<\/p>\n

3 eggplants<\/p>\n

3 red bell peppers<\/p>\n

Parsley<\/p>\n

Salt<\/p>\n

Olive Oil<\/p>\n

Let\u2019s start by preparing the bottom part of the coca<\/strong>. Mix all the ingredients except the olive oil and work the dough until it gains the adequate consistency. Let the dough rest for three hours so that it can ferment.<\/p>\n

Now let\u2019s prepare the ingredients for the top. Cook each of the vegetables either in the oven or using a frying pan, seasoning them to your taste. When the vegetables are ready, remove the seeds and cut them in slices.<\/p>\n

Now it\u2019s time to add the olive oil to the dough. Mix it and then let it rest for about thirty minutes.<\/p>\n

\"barcelona\"<\/a>When enough time has gone by, stretch the dough over the oven tray, placing the sliced onion, tomatoes, eggplants, and bell peppers. Throw some parsley on top and place the tray in the oven.<\/p>\n

Cook the coca<\/strong> for about thirty minutes at 180o<\/sup>.<\/p>\n

Some people like to eat the coca<\/strong> hot from the oven\u00a0while others like to eat it cold. Try both and choose.<\/p>\n

Enjoy! \u00a0<\/sup><\/p>\n

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Coca is a type of pastry from Catalonia. The salty version of the coca looks very similar to a pizza, except that it is rectangular instead of round and is seldom prepared using cheese. There are four main types of coca: the savory coca, the sweet coca, the closed coca, and the open coca. The […]<\/p>\n","protected":false},"author":41,"featured_media":60366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4421],"tags":[176,1207,2937,550],"_links":{"self":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/60357"}],"collection":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=60357"}],"version-history":[{"count":3,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/60357\/revisions"}],"predecessor-version":[{"id":60364,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/60357\/revisions\/60364"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media\/60366"}],"wp:attachment":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=60357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=60357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=60357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}