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Today we bring you a typical and very easy-to-make recipe that can save you on more than one occasion. This is coca de recapte, a traditional dish from Catalan cuisine, which is made with a pastry dough covered with vegetables – most of the time roasted – and which can also include meat, sausages or fish. Its name comes from the Catalan word recapte, which refers to the provision of food that we take with us to eat away from home.
This savoury dish adapts to seasonal products. For this reason, we suggest the recipe for herring recapte coca de recapte that we have seen at the Fundació Institut Català de la Cuina i de la Cultura Gastronòmica, as this ingredient is typical of Lent.
Herring recapte coca de recapte recipe
Ingredients:
- 400 g flour
- 15 cl water
- 20 g compressed yeast
- 10 g salt
- 4 chopped onions
- 4 herrings (you can substitute with anchovies, sardines, sausage, sausages or pork loin)
- 3 roasted peppers
- 2 roasted aubergines
- 2 chopped ripe tomatoes
- Oil and salt
Preparation:
- Put the yeast in lukewarm water and add the salt.
- Form a volcano with the flour and mix it with the yeast.
- Knead until smooth and leave to rest covered with a cloth until it doubles in volume.
- Put oil in a frying pan and prepare the sofrito with the tomatoes and onion.
- In the meantime, stretch the dough out to a length (about 15 cm wide) and place the sofrito and the roasted vegetables on top.
- Add the salt and top with the herring and a drizzle of oil.
- Bake the coca until the dough is well done.
