Coca de Recapte
Introduction to Coca de Recapte
Coca de Recapte is a traditional Catalonian dish that perfectly encapsulates the rich culinary history of northeastern Spain. Often described as a savory pastry, it's similar in concept to a pizza but is distinct in its regional ingredients and preparation methods. Originating from the need to creatively utilize available local produce, this dish has evolved over centuries into a celebrated example of Catalan cuisine.
The history of Coca de Recapte is deeply rooted in Catalonia’s agricultural practices. Historically, this dish was prepared by villagers using leftover vegetables, meats, and occasionally fish. The term 'recapte' signifies a collection or gathering, which aptly describes how this dish brings together various elements into a harmonious meal. This dish reflects not only the practicality of food preservation but also the creativity and resourcefulness of Catalonian cooks who turned such necessities into culinary art.
Ingredients for Coca de Recapte
- Flour - 500g
- Dry Yeast - 10g
- Water - 250ml, lukewarm
- Salt - 10g
- Olive Oil - 60ml
- Red Bell Pepper - 1 large, sliced
- Eggplant - 1 medium, sliced
- Onion - 1 large, sliced
- Tomato - 2 medium, sliced
- Salted Cod - 200g, soaked and flaked
- Black Olives - 100g, pitted
- Rosemary - a few sprigs, chopped
- Black Pepper - to taste
Preparation Instructions
Preparing the Dough
Begin by dissolving the dry yeast in the lukewarm water. Let it rest for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Create a well in the center, then add the frothy yeast mixture and olive oil. Stir until a sticky dough begins to form.
Transfer the dough onto a floured surface and knead for about 10-15 minutes until the dough is smooth and elastic. If needed, add a bit more flour to prevent sticking.
Place the dough in an oiled bowl, cover it with a damp cloth, and allow it to rise in a warm area for around 1 hour, or until it has doubled in size.
Preparing the Toppings
As the dough rises, proceed with preparing the vegetables. Slice the red bell pepper, eggplant, onion, and tomato into thin slices.
In a large saucepan, heat a small amount of olive oil. Sauté the onion until translucent. Add the red bell pepper and eggplant, seasoning with salt and black pepper to taste. Cook until softened, then set aside.
Ensure your salted cod is properly desalted by washing and soaking it in water at least overnight, changing the water a couple of times. Once prepared, flake the cod.
Assembling the Coca
Once the dough has risen, preheat your oven to 220°C (428°F).
Roll out the dough on a floured surface to about 1 cm thickness and transfer it to a parchment-lined baking tray.
Begin layering the toppings starting with the sautéed vegetables. Follow with the sliced tomato. Scatter the flaked salted cod over the vegetables, and finish with the black olives and rosemary. Drizzle a bit more olive oil over the top.
Baking
Bake the Coca de Recapte in the preheated oven for approximately 20-25 minutes, or until the crust is golden and crisp. If uncertain about timing, consider using a cooking timer.
Serving Suggestions
Once baked, allow the Coca de Recapte to cool slightly before cutting it into squares or rectangles. This dish is best enjoyed warm, directly from the oven, but it can also be served at room temperature. Coca de Recapte pairs wonderfully with a light, crisp white wine or a refreshing glass of sparkling water.
Whether as a starter or a main course, this versatile dish brings together the fresh, hearty flavors of Catalan countryside into every bite. Enjoy Coca de Recapte as part of a festive meal, a casual gathering, or a simple family dinner. Its rustic charm and balanced ingredients make it a timeless favorite.