First of all I wanted to say that both Alba and I are amazed by the great reception it has had the new project Film & Food! we are more than happy to say that it has been very successful and that we have spent nearly 3 days and 50 cards for members! and over 80 fans! Thank you all for your enthusiasm and loyalty!
Now for a new great project that has born too little and it makes the blog a Cuinera Memòries d' of Judith, Monica and Yves , three bloggers that I recommend you visit it.
This new blog is born with the idea of \u200b\u200bcollecting traditional recipes, as always, we have seen our mothers and grandmothers and we want to remember and share with others.
For the first recipe they have chosen a typical dish from the Catalan cuisine, and more specifically the lands of Tarragona and Lleida. Of super thin and crispy dough, is made with roasted peppers and eggplant and that he can add different ingredients such as tuna, sardines, olives, onion and tomato.
My version is simple, and I used good canned piquillo peppers and sausage in the pot of great tasting. The delicious result. A coca super crispy, thin and very tasty.
Recapte Coke:
Ingredients for the dough:
500 gr flour 10 g baking yeast
1 tablespoon olive Lube
2 teaspoons salt
1 glass of water
Ingredients: 250 gr
of canned piquillo peppers
1 sausage cooked and sliced.
Olive
Preparing the dough:
Mix all the ingredients in a bowl without the oil. We turn to a work table and knead until you have enough consistencia.La let rest for about three hours to ferment. Add the oil and work a few more minutes. Let stand half an hour.
The stretch to be very very thin and you rectangular.Colocamos we shape on baking paper on a tray.
Place the peppers into strips across the dough and sausage slices.
We water with abundant oil and bake about 15 minutes or until crisp and golden.
Enjoy it. Ingrid
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