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

 

Scrambled Eggs with Smoked Salmon and Spring Onions

A couple of days ago, someone was talking about eggs, and that was it.  I needed to have eggs for dinner.  I remember as a child I would sometimes have eggs for dinner, with chopped up ham, or even chopped up hot dog.  But as an adult, I crave something a little more sophisticated with my eggs.  So, smoked salmon and spring onion it was.

Simple, sophisticated, comforting.  It was just what I needed, and it took about 5 minutes to make.  Now ain’t that grand?

Obviously a dinner this simple has to have the best quality ingredients.  You really can’t hide any of them under a sauce or anything, so I got some fresh free range organic eggs and spring onions.

Also the best quality smoked salmon I could find, and chopped it up.

Isn’t my chopping board cute?  I have specific chopping boards for all my food.

And obviously, a great loaf of crusty bread……yum.  What a great dinner.

So here’s what you’re going to need:

Serves 2

6 eggs

2 spring onions, light and white parts only, minced

2 tbsp of butter

1/4 cup smoked salmon

Salt and Fresh ground pepper to taste

In a large non-stick frying pan, add one tablespoon of butter, melt over medium heat.  Add the spring onions and cook, until tender, about 5-6 minutes.  In the mean time, crack you eggs in a bowl, whisk until scrambled, and add the salt and pepper.  When the onions are tender, add the egg and lower the heat.  With a wooden spoon, start to curdle your eggs, adding the rest of the table-spoon of butter chopped into pieces.  When the egg is cooked but still a bit wet (I like mine creamy), switch off the heat and add the smoked salmon.

Serve immediately.

From my kitchen to yours,

Carla