Coca de Recapte, Bring Up Your Best Ingredients

For a better understanding of what a Catalan coca is it is inevitable to mention pizzas. They are similar in appearance but each of them are good their own way. There is nothing like a home made, wood-fired oven baked Italian pizza, but, believe me, Catalan cocas elaborated in small towns by our grammas are delicious. The principle is the same, a flour-made base, crispy or soft, thick or slim, that accepts an incredible amount of toppings (open coca). They tend to carry less fat cause cheese is not present in all of them although some ingredients are not considered to be healthy food. What I mean is that it may be slightly healthier than pizza in some cases but being careful with the topping and the butter or lard in the dough. Wholemeal flour could be a solution. Let's face it, forget about your diet if you try them. As it happens with pizzas, some combinations of ingredients are more familiar and are accepted by many. Cocas can be open, closed, with a hole or just plain. They can be salty or sweet like the ones we have by Sant Joan celebrations. I've heard of sweet pizzas but I don't think they are as extended, except for the nutella pizza. Besides St. John's cocas the most common is what is known as coca de recapte which consists of botifarra (sausage), herring, olives and escalivada (roasted aubergines, onions, red peppers and tomatoes on hot coals). There are variations of these ingredients since the word recapte (Cat. recaptar or Sp. recaudar) refers to an old tradition that consisted in going house to house collecting whatever suitable edible ingredient you could think of to add to the cocas to be baked in the only wood-fired oven in town. So it is not strange that now herring is substituted by tuna or sardines. I suppose there was a point in which the recipe went wild and new cocas started to appear by the dozen. This one in the picture is what is known as, guess...Coca de Anchoas. There are many other types that I may cover some other day with a different picture. Take note of it then, when in Catalonia, do as Catalans do, have some coca de recapte.

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Bread and Coques, Help Yourself!

We are only three days away from the official arrival of spring on the northern hemisphere, March equinox, and I say official because at least in Barcelona we are having a wonderful fair weather since last week. Buds are sprouting from tree branches, people are talking outloud on bar terraces again or getting a tan on the beach. Over the weekend, thousands flee from the city and set to discover towns nearby in many different ways. Some are veteran excursionists and therefore insist on places they consider a favorite or consult with other experienced fellow travelers about secret troves. But the majority of mortals like me are used to dealing with randomness, trial and error methods and surprises whether they are good or bad. Sometimes we organize a trip to a historical site and then try local restaurants completely blindfolded (big mistake here!). Most of the times though, we first decide on what to eat and where and then if possible include the historical place, the celebration or the local market as an extra. In other words, we travel with the stomach. Local food markets are a fantastic wild card. You can kill two birds with a single shot. Say you blew it and couldn't find a comfortable restaurant where they made a good paella or tapas like some tasty chistorras from Navarre and Spanish omelette, for example, no problem. You run to the nearest stall and jump on the kind person behind the counter like Attila the Hun after crossing the Mongolian prairies, taking a good bite at all the sample food they offer for free, drinking from the wine porron on the house and then maybe, just maybe you buy a thing or two at the most. The cherry on top would be that you could bargain but they are not stupid either. Please visit local markets and try local food like these Catalan coques covered with all sorts of ingredients. Notice in the image you also have bread and empanadas (pie).

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Candied Fruit Pastry or Coca de Sant Joan

This is what is known as coca de Sant Joan, a traditional light sweetbread covered with candied fruit. As the name suggests, it is a kind of pastry to be consumed during Saint John celebrations when it is sold in huge amounts and as you can guess there are the cheap and the expensive ones. They can be tasty and spongy or an authentic hard rock. The cheapest you buy at the supermarket but if you want the best stuff then you'd better go to your favorite pastry shop. Besides the candied fruit "coca", there are other kinds, like coca de crema (cream filled pastry - this is the one I like the most), coca de llardons (suet pastry)...to have a better idea learn about cocas de San Juan. Maybe you prefer the recipe: Candied Fruit and Pinenuts Cocas.