Roasted Vegetable Coca and Cheese
Vegetables and a dough that anyone could make, can you ask for more? Yes, the coca we have in hand, besides being delicious and very easy, is designed to take advantage of the many barbecues we all make during the summer. It is at that moment, when there is almost no coal left and everyone is going blind to roasted potatoes, steaks and vinegar, when you have to throw a few vegetables wrapped in silver paper on top of the embers, as well as the one that He doesn't want the thing. Surely there is no fire left to make an eggplant, but finer meat vegetables, such as green pepper, red pepper, a small zucchini or scallion will cook perfectly.
You just have to make a case for them, about half an hour later, and when someone passes by the barbecue - possibly to look for more wine - turn them over, now, do not even pay attention to them again. What you will find inside that wrap of medium requisite paper is the basis of some of the most delicious salads I've ever eaten. Vegetables are cooked in their own juice, but not as much as roasted or roasted to use, but a little more raw, tough and with more water, perfect for mixing with other raw vegetables, a little semolina, pasta, potatoes or cereals like quinoa or cooked wheat and make an ordago salad that works as a single dish. Something to be grateful for the day after having made a cebatil, that if anyone does not know it is what is done in barbecues. If you do not intend to frequent any of these feasts this year, you can pass the vegetables through the whole pan (the largest, in half), covered, without oil and over medium heat for about 15 minutes.
The other outings that I usually think of for these delicious remains go through sandwiches with a lot of vegetable and little animal protein - in which other leftovers can also participate, such as the mythical chicken breast a little-too-churruscada-outside-, that mixed with a yogurt sauce can have a new life- or in pizzas or cocas. They are perfect for cooking in this format, because although they still contain enough liquid to not dry in the oven - in a short cooking - they have lost enough to not leave the coca made a Blandi Blub.
I have put some sheep briquette that ran at home, but they can work the same without cheese (or with some ham strips added already out of the oven, a bit of sobrasada or anything melting that you can think of). If left, I do not believe, wrap it in a baking paper and the next day will remain perfect. The thing to add chorizo pepper to the dough is simply to get a light smoky flavor and a little color, if you do not have or do not feel like it - or you are more of rosemary, thyme, oregano or basil - whatever you want, whenever you want Do not add or remove much moisture to the dough.
For 4 people
For the mass
- 450 g of force flour
- 10 g of salt
- 75 ml of olive oil
- 280 ml of water
- 8 g fresh yeast
- 1 teaspoon chorizo pepper meat
For the filling
- 1 roasted pepper
- 1 roasted onion
- 2 small roasted zucchini
- 1 roasted fennel bulb
- 2 meaty tomatoes (pear type) roasted
- 100 g of cheese (brie, camembert, brique…)
1. Dissolve the yeast in half a cup of warm water and let stand.
Approximate time: 5 minutes.
2. In a bowl put the flour making a hole in the middle. Put the water, salt, oil, choricero pepper meat and dissolved yeast in the hollow, mixing until the dough separates from the bowl walls. Knead for a while, until the dough looks smooth and elastic, make four balls and let them stand in separate bowls (covered with tea towels or film) until they double in volume.
Approximate time: 1.5 hours
3. Stretch the dough giving it the shape you want and place it on a baking paper. Spread the vegetables over and put in the preheated oven at 180 degrees.
Approximate time: 15-20 minutes
4. When the dough is golden, remove from the oven and salt and pepper the vegetables. Put the cheese on top cut into thin strips, so that it melts, and serve warm.
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