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“Coca de calçots y alcachofas”: an original and alternative recipe

In full Calçots season, the founder and interior designer of Deulonder Chone of the Sotilla, a curious and demanding cook, offers you a recipe that combines the famous “calçots” in an original and tasty way

It’s a recipe that only earing the name,  promises a hand full of unknown delights: Coca of calçots and artichokes with goat cheese and romesco, invented by Pep Nogué responsible for the magazine Descubrir Cuina. Despite its high-sounding name, this recipe is not complicated to make -although it is laborious-, and of this Chone attests, since recently she has cooked it at home with great success. You have to calculate about fifty minutes of preparation.
Ingredients:

  • 4 10-15 cms rectangles of puff pastry;
  • 16 calçots grilled cooked;
  • 8 oven roasted artichokes;
  • 200 gr goat cheese snow and 200 g of micromesclum.

 

For the romesco:

  • 5 red ripe tomatoes;
  • 150 g of almonds, toasted and peeled;
  • 150 g of hazelnuts, toasted and peeled;
  • 10 large garlic,
  • 250 ml of extra virgin olive oil;
  • 4 romesco peppers;
  • 1 guindilla;
  • salt;
  • 100 ml of white wine vinegar;
  • a pinch of sweet red pepper;
  • a pinch of black pepper;
  • one or two slices of toast.

 

First you have to bake the puff pastry rectangles (about 15 minutes at 180 degrees). Then we prepare the onions and grilled artichokes. Once cooked, peel them and leave them to clean. Cut the artichokes into four pieces and the spring onions the size of the coca.

To prepare the romesco, you have to roast baked garlic and tomatoes and then peel them. Scald the peppers and pulp will draw them. Meanwhile, we put the bread into the vinegar so it soaks it up. Chop the almonds and hazelnuts with a mortar. We will put salt and pepper, and add the pepper flesh. We continue biting. We will put the soaked bread, tomatoes, garlic, peppers and the guindilla and we will continue chopping. Then we’ll pour the oil slowly, stirring with the pestle until a smooth cream. Correct salt and vinegar.
Once we have the finished cream, we will take the pastry cakes and put on top the spring onions and artichokes. Now it is the turn of goat cheese. We will cut it into slices half a centimeter or so and extend above. We will place the Coca back in the oven to 150 degrees 4 minutes. Once out of the oven,  serve and accompanied by romesco and salad mesclum.

Lovely!

Coca de calçots y alcachofas
Fotografía: Cristina Rivarola

We have recovered this recipe that was published the Cocina March 2013, number 143.

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