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Catalan roasted vegetable coca

Name: Catalan roasted vegetable coca
Prep time: 45 min
Cook time: 65 min
Total time: 110 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 Flour; 10 g Salt; 750 g Red pepper (3 peppers); 900 g Aubergine (3 aubergines); 480 g Fresh Sausage (6 portions)

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

45 minprep

65 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

Recipe characteristics

Omnivorous Dough 1 to 2 hours Spanish

Egg-free y 8 más Indicative dietary requirements

View full classification 24 etiquetas

Diet

Omnivorous

Necesidades alimentarias

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

Dish type

DoughMain course

Meal

LunchDinner

Preparation

Baking

Aparatos

Oven

Cocina

SpanishTraditional

Season

SummerAll year round

Occasion

For the whole familyWeekend

Nutrition

High in fibre

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Dough · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

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

Shopping list Select and share only what you need

7 ingredients selected

Water 250 ml
Extra virgin olive oil 155 ml
Flour 500 g
Salt 10 g
Red pepper 750 g
Aubergine 900 g
Fresh Sausage 480 g

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Let’s get cooking

Method

Roast the peppers and aubergines at 220°C for 35–45 minutes, turning once. Cover for 10 minutes, peel and cut into strips.
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 sausage. Drizzle with the remaining oil.
Bake at 220°C for 18–22 minutes until the base is crisp and the sausage is fully cooked.

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Ingredients

Method

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