Coca de Trempo with Sobrasada, Mahon Cheese and a drizzle of Honey

A few weeks ago I did a post about Coca, which is a Catalan flat bread.  It was so good, that I decided to do another type of Coca, typical from the Island of Mallorca.  This Coca is one of my favorites.  It is very akin to an American Sausage and Peppers Pizza.

All the flavours are there, and more!  Trempo is a salad from Mallorca, that consists of peppers, onions and tomatoes.  And when you have left over, you put it on the coca and bake it.  My dish was by no means original, but it was my variation.  I have to say, though, that the night I made it, one of my guests and friends is from Mallorca, and he gave me the seal of approval.
Chock full of taste, I added three types of peppers, tomatoes, spring onions, black olives and some fennel fronds.  Then, topped it off with Sobrasada, a cured type of sausage from Mallorca as well, is like a very soft chorizo full of paprika, which gives it its distinctive red color.  It is so tasty, spread on bread, with some honey, or topped with cheese.  So I combined all these flavours to make this Coca.  And I had all my Spanish friends moaning in delight, and couple of calls for the recipe!  If you can’t get sobrasada sausage, you can substitute it with some crumbled cured paprika chorizo.
So here’s what you’re going to need:

Coca Dough Recipe

1 green pepper, finely diced

1 red pepper, finely diced

1 yellow pepper, finely diced

4 spring onions, white parts only, sliced thinly

Olive oil, for cooking

4 medium Roma tomatoes, peeled, seeded and finely diced

1 cup black or green olives, pitted and sliced in half

Fennel fronds from 4 fennel bulbs

Salt and Pepper to taste

200 g Sobrasada Sausage , crumbled

200 g Mahon Cheese, grated (or any type semi firm cheese, like light Cheddar, Jack or Gouda)

Honey, to drizzle over

Make and bake the coca, let cool.  In a large sauté pan, with just a drizzle of olive oil, over high heat, sauté your peppers for just 2 minutes.  Set aside in a bowl.  Add another drizzle of olive oil, and quickly sauté the spring onions for another minute or so.  You want the vegetables barely cooked.  Mix with the peppers.   Mix in the tomatoes, fennel fronds and black olives to your peppers, onion, salt and pepper.  Spread on top of the baked coca dough.

Top with the Sobrasada Sausage, grated Mahon Cheese, and drizzle with honey.  Broil in a 250 C oven for about 5 minutes, or until the cheese melts.  Serve immediately.

Now for the next month, we will be travelling to Pamplona, Bilbao for a Russian/Basque Wedding and San Sebastián.  Then we are off to Naples, Italy for four days, to gorge ourselves with pizza and seafood, then heading home to Miami for 2 weeks to see the family!  I am so excited to post about all the places we eat while travelling and then all the goodies from the USA!  So, if I don’t reply or get in touch with you all in the next couple of weeks as quickly as I do, it’s only because of that.  Happy August Everybody!  Back in Barcelona on the 3rd of September!

From my kitchen to yours,

Carla

 

Shaved Artichoke, Celery and Mahon Cheese Salad

I know that most of us in the northern hemisphere are suffering in this heat.  I am too.  I cannot believe how hot it is.  The last few days in Barcelona have been scorchers, with a hot wind slicing through the city.  I personally would like to live in my fridge.  It has made me lethargic, cranky, and well….not so enthusiastic to cook.

Then I thought of this salad.  It is so refreshing, and light, and honestly, probably one of my absolute favorites!  I love artichokes.  I could eat them every day.  And any way.  But, the beauty of this, is that there is absolutely NO COOKING INVOLVED.

These are the ingredients you’re going to need, along with a bit of extra virgin olive oil, some salt and pepper.  In this recipe I used Mahon cheese, which is a mature cheese from Menorca, similar in taste to a very sharp cheddar.  But you can swap it with Parmesan, or cheddar, any mature cheese you have on hand will do.

It’s as easy as that, and I promise you, incredible.  And a heat buster.  The lemon juice refreshes, and the celery is basically just water, so it is thirst quenching!

So, for two people, here’s what you’re going to need:

3 medium artichokes

1 large stalk of celery

1 lemon, juiced

1/8-1/4 cup extra virgin olive oil

Salt and pepper to taste

Shaved Mahon cheese

In a large bowl, place the lemon juice.  Now, peel all the tough outer leaves of the artichoke until you get to the tender heart.

Then trim the stem, like this:

Then trim the tops off, like this:

Then thinly slice the hearts, and toss it in the lemon, to prevent them from browning.  Do this with all the artichokes.

Thinly slice the celery, and shave off some of the Mahon cheese, and toss in with the artichoke.  Add the extra virgin olive oil, salt and pepper.

Let stand about 15 minutes before serving, so that the lemon juice softens the artichoke hearts out.

So that’s all folks!  Easy, refreshing and healthy!  Great for this summer heat we’re having.

From my kitchen to yours,

Carla