In order to not continue losing our recipes, for lack of supplies or for how difficult it is for to get them in here, I am posting this recipe for your consideration, with the hope that those who are keen on the culinary arts will make it.

Catalonian Coca* (Family Recipe)

Before getting started, preheat the oven.

For the dough:

1 lb. of wheat flour (4 cups)

1/2 pound of refined white sugar (2 cups)

1/4 lb. of shortening (1/2 cup)

2 tablespoons of butter

1/2 teaspoon of salt

2 tablespoons of baking powder

2 tablespoons of dry white wine

3 eggs

So far things are going more or less well.

For the sauce:

1 can of tuna in oil

1 small can of baby peas (drained)

I can of red peppers (use about two)

1/4 pound of headless shrimp

2 hardboiled eggs for garnish

1 large chopped onion

4 cilantro leaves finely chopped

The first four ingredients are the hardest for us to get, but if anyone following me here, in my planet, has FE (Family in the Exterior), then they can give you the ingredients to make this recipe.

Procedure to make the dough:

Sift the dry ingredients and add the fat, breaking it up with a pair of knives until it is small lumps.

Add into the center of these ingredients, three beaten eggs and the dry wine.

Roll out the dough with a rolling pin to make a rectangle approximately the diameter of the pan to be used. Place the dough in a rectangular pan, greased. Separate out a small portion to make lattice strips.

Spread the tuna mixed with onion, cilantro and baby peas across the dough. Take the extra piece of dough and cut it into strips, and make a grid (see the photo). Place on each square a piece of hardboiled egg, a shrimp, and two strips of red pepper, folded. Varnish the lattice with beaten egg.

Put in the oven, about 35 minutes.

In these times of so many wars, there is nothing more relaxing than to make a good recipe to share with family. Bon appetit!

*Translator’s Note: Catalonion Coca is a pastry typically made and consumed in Catalonia (region in the Eastern part of Spain)

Translated by: BW

August 28 2011

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