Pasta de coca de l’Àngeles

In English after Catalan text

L’Àngeles Molins de Ca Mingo fa unes coques amb recapte per a morir-se, i lo millor de tot és que les fa amb una pasta súper fàcil que se pot preparar en un moment enlloc de la massa llevada tradicional i així se pot minjar coca qualsevol dia de la setmana que mos vingue de gust.

La pasta és molt versàtil i se pot fer servir tant per a coques salades com per a coques dolces de fruita. Aquí la Laura de Vidal va fer el triple de pasta i ne van sortir una coca amb llanguanissa i anxoves, una de massana de les de sempre i hasta una de massanes i nabius versió americana, us posem les receptes en entrades separades.

Gràcies Àngeles per esta recepta tan pràctica!

Aquí van los ingredients:

  • 125 ml d’oli d’auliva
  • 125 ml de cervesa
  • 250 gr de farina
  • Un polsim de sal

Instruccions:

  • Barregeu tots los ingredientes en un bol amb una cullera. Al principi sembla que hi ha molt líquid però de seguida veureu que la farina se pren i queda una pasta ben llisa.
  • Pasteu-la un minutet i deixeu-la reposar una mitza horeta. Preescalfeu lo forn mentrestant.
  • Al cap de mitja hora pasteu-la un minut més, segurament haurà deixat anar una mica d’oli.
  • Aplaneu-la amb los dits sobre un paper de forn i poseu-hi lo relleno. Se pot posar tant plana en una llauna com en un motlle amb les parets més altes.
  • Si la recepta és de dolç podeu posar un grapat de sucre damunt de la pasta i les vores abans de rellenar.
  • Coeu-ho hasta que les vores estiguin ben doradetes. De devall us quedarà torradeta i cruixent.

Our neighbor in Miravet, Àngels Molins de Ca Mingo, makes these amazing savory flat breads called “coca amb recapte” which literally means a “compiled flat bread” because you can through at it anything you have. Traditional ones have a base of onion and peppers, and they are normally topped with a long piece of sausage and/or salted sardines or anchovies. It would be the Catalan version of pizza.

What I want to focus on here though is the crust itself. Traditionally, it is a bread dough that some buy directly at the baker and then enrich by kneading lots of olive oil into the dough and let rise again before stretching and adding toppings. But ,what happens if you are totally craving a flat bread or even a fruit pie like RIGHT NOW? Enter this amazing crust!

It takes literally 5 minutes to throw together plus 30 resting that you can use to prepare the toppings. That’s all. I use it for flat bread, crackers, and rustic pie crusts or galettes. See the pictures above. It admits endless variations, you can replace the beer for white wine (may be a bit less crumbly), or the oil for melted butter, yum. A sprinkle of garlic and herbs, and even a handful of a very dry cheese makes wonderful crackers. Experiment and tell us what you learnt. Or just write to say thank you, because this recipe will make you bake pie at the thought of it. You are welcome.

Ingredients:

  • 125 ml or 1/2 cup of beer, the darker, the tastier. Go for malty brews and avoid hoppy brews like IPAs, the flavor will be overpowering
  • 125 ml or 1/2 cup of olive oil or another fat in liquid form
  • 250 gr or 2 cups of all-purpose flour
  • A pinch of salt

Preparation:

  • In a medium-size bowl, mix all the ingredients and stir with a spoon. The dough will look very runny but it will come together after 20 seconds or less. The more you stir, the more the gluten in the dough develops, and the tougher the crust will be.
  • Rest for 30 min, prepare the toppings or fillings during this time, while sipping on what’s left on the beer bottle. You are welcome again.
  • After 30 min, stir the dough again to incorporate the fat that may have separated.
  • Stretch the dough with your finger over parchment paper, I go for 2mm thick, about 1/8 of an inch
  • If you are making a flat bread, move straight to a baking sheet and cover with toppings.
  • If you are making pie, move the parchment paper to a pie plate and press against the sides. Add the filling and pull the edges towards the center, it will look beautifully rustic, this dough is too soft for neat, crimped edges. Sprinkle with sugar, the edges will be toasty, almost candied when done.
  • Note: If you rip the dough, no big deal, the high fat content will prevent it from becoming soggy
  • Bake in a preheated oven at 180 degrees C. / 350 degrees F. , 30 min for flatbread, at least 50 min for pies, or until nicely browned. Keep an eye on it because each oven is different and the moisture of the filling also affects browning.
  • Enjoy!

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