Coca de recapte

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The Catalan coca (plural coques) is part of the great pizza and flatbread family of the Mediterranean. Its Catalan name, however, shares the same linguistic root as our ‘cake’ or German’s ‘kuchen’. This version, coca de recapte, can be translated as ‘coca with everything,’ according to the authority on Catalan cooking Colman Andrews, who gives another local name, coca enramada, which translates as ‘garlanded’ coca. A flatbread embedded with vegetables and sausage, it is made to be eaten on Sundays or at a calçotada – spring onion feast – and at other celebrations. It can have all sorts of ingredients added to it – cheese and olives, ham, anchovies, possibly tuna; slices of chorizo or botifarra blanca, sausage, pork loin or sardines are also popular. The smell when the coca de recapte comes out of the oven is enough to make one faint with hunger.

Ingredients

    Method