Coca de recapte's recipe

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Coca de recapte's recipe

  1. 1. Coca de recapte <ul><li>Gaziel’s school </li></ul>
  2. 2. A little bit of history... <ul><li>It is thought that it came from the Romans, it is similar to pizza. The name came from the idea of people took whatever they had at home and joined it to make one dish. “ Recapte “ means collecting. It was really useful because they could eat something while they were dancing, drinking and chatting. </li></ul>
  3. 3. <ul><li>The ingredients for the mixture are... </li></ul>
  4. 4. <ul><li>Olive oil. </li></ul><ul><li>150ml of lukewarm water. </li></ul><ul><li>300g of wheat flour. </li></ul><ul><li>15g of yeast </li></ul><ul><li>Dry thyme </li></ul><ul><li>Arbequine’s olive mixture </li></ul><ul><li>30g of pig’s lard </li></ul>
  5. 5. <ul><li>150ml of lukewarm water </li></ul><ul><li>15g of yeast </li></ul>
  6. 6. <ul><li>300g of wheat flour </li></ul><ul><li>30g of pig’s lard </li></ul>
  7. 7. <ul><li>Olive oil </li></ul><ul><li>Arbequine’s olives mixture </li></ul>
  8. 8. <ul><li>dry thyme </li></ul><ul><li>A little bit of salt </li></ul>
  9. 9. <ul><li>The ingredients for the filling are... </li></ul>
  10. 10. <ul><li>4 Tomatoes </li></ul><ul><li>2 Red Peppers </li></ul>
  11. 11. <ul><li>2 Aubergines </li></ul><ul><li>1 Onion </li></ul>
  12. 12. <ul><li>Tuna fish </li></ul><ul><li>Sausages ( optional ) </li></ul>
  13. 13. To prepare the mixture <ul><li>Put the yeast melt in water in the turbomix machine. </li></ul><ul><li>Add the pig’s llard. </li></ul>
  14. 14. <ul><li>Add the dry thyme </li></ul><ul><li>Put some olive oil in the mixture. </li></ul>
  15. 15. <ul><li>Add the wheat flour. </li></ul><ul><li>Add the pig’s lard </li></ul>
  16. 16. Mix everything for 1 hour and a half (depending on the programme choosen)
  17. 17. To prepare the base <ul><li>Once you have the mass, work on it for a while using flour. </li></ul><ul><li>Work on it </li></ul>
  18. 18. <ul><li>Extend the mass using a bread roll </li></ul><ul><li>Put the mass extended on the oven dish. </li></ul>
  19. 19. Preparation <ul><li>Peel the grilled red pepper and cut them into strips. </li></ul><ul><li>Peel the grilled aubergine and cut thems into strips. </li></ul>
  20. 20. Fill the surface <ul><li>Cut the tomatoes into slices and put them on the mass. </li></ul><ul><li>Put the onion all over the surface. </li></ul>
  21. 21. <ul><li>Add the tuna fish. </li></ul><ul><li>Place the red peppers strips over the ingredients. </li></ul>
  22. 22. <ul><li>Put the aubergines strips on the top of the ingredients. </li></ul><ul><li>Decorate it with olives or sausages. </li></ul>
  23. 23. Put it in the over for 35 minutes at 180º
  24. 24. Here you have it!
  25. 25. Our cookers!! 6th A: Ignasi Aguirre, Omayma Arroun, Hamza Aziz, Pol Belzunces, Mar Bosch, Eva Cama, Eloi Cid, Jordi Cornellà, Dani Dobao, Marc Escobar, Júlia Fernández, Anna Fernández, Alex Gonzàlez, Anna Llobet, Nadine Lupiañez, Carla Mallol, Alba Motas, Anna Noguera, Pep Oliver, David Puertas, Estela Recuero, Toñi Rodríguez, Lluna Sánchez, Maria Sert, María Vilatge. 6th B : Sara Belzunces, Mireia Brujats, Adrià Bueno, Raül Cerezo, Hassane Chitta, Eric Clarà, Xavier Farré, Aina Felip, Mar García, Nil Gibert, Arnau González, Andrea Leprompt, Xènia Martínez, Aleix Noguera, Júlia Planas, Laia Roca, Gerard Rutllant, Alex Sabater, Blanca Sabater, Makan Sissoko, Pol Vargas, Núria Sánchez, Sandra Vargas, Humbert Villà, Ferran Vivo
  26. 27. Look at our pictures!!
  27. 28. <ul><li>Bye, bye! </li></ul>

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