Medium

Catalan roasted vegetable coca

Name: Catalan roasted vegetable coca
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 250 ml Water (lukewarm); 155 ml Extra virgin olive oil (125 ml for dough and 30 ml to finish); 500 g Plain flour; 10 g Salt; 750 g Red pepper (3 peppers); 900 g Aubergine (3 aubergines); 480 g Fresh longaniza (6 portions)

Total time2 h 15 min Preparation and possible waiting 45 min · Cooking 1 h 30 min

Preparation and possible waiting: 45 min · Cooking: 1 h 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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A thin Catalan coca topped with roasted pepper and aubergine and juicy fresh sausage.

Jump to steps

45 minpreparation and possible waiting

1 h 30 mincooking

6servings

4.984 kcalwhole recipe

831 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 15 min Preparation and possible waiting 45 min · Cooking 1 h 30 min

Preparation and possible waiting: 45 min · Cooking: 1 h 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Dough More than 2 hours Spanish

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Egg-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

DoughMain course

Meal

Lunch

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

SpanishTraditional

Season

Summer

Occasion

For the whole familyWeekend

Nutrition

High in vitamin C

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Dough · Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Water lukewarm 250 ml
Extra virgin olive oil 125 ml for dough and 30 ml to finish 155 ml
Plain flour 500 g
Salt 10 g
Red pepper 3 peppers 750 g
Aubergine 3 aubergines 900 g
Fresh longaniza 6 portions 480 g

0 selected ingredients

Let’s get cooking

Method

Preheat the oven to 220°C. Roast the peppers and aubergines at 220°C for 35–45 minutes, turning once.
Cover for 10 minutes, peel and cut into strips.
While the vegetables roast, mix the water, 125 ml oil and salt. Add flour and knead for 6–8 minutes.
Divide into 6 balls and rest, covered, for 30 minutes.
Roll each piece very thin, add the vegetables and one portion of fresh longaniza. Drizzle with the remaining oil.
Bake in two batches of three at 220°C for 18–22 minutes per batch, until the base is crisp and the longaniza reaches 71°C in the centre.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.