Today is Dijous Gras - Shrove Thursday (don't know if I got the good translation) and I nearly run out of time in performing this traditional Catalan sweet recipe. It's very common here in Catalonia to buy this "coca" in bakeries and have it for breakfast, as a dessert after lunch, or at our tea time as a sweet snack with some sweet wine.
Carnival's craziness starts on cities and villages' streets and also on kitchens, it's our last chance to eat tones of great and fantastic dishes with huge calories amount, and to dress in extreme costumes to join the night street rua and have some fun... just before Lent and its restrictions begin.
So, I know I'm a bit late posting this one, but I hope you are still on time to bake it today. And if you don't believe in restrictions nor limits nor religion rules... who can stop you to bake it whenever you feel like? ;D.
Ingredients for 7 cocas aprox. (1 feeds 1 person): 1/2 kilo of wheat flour, 8 grs of baker's yeast (powder), 3 eggs plus one yolk, 100 grs of sugar, 500 grs of olive oil, 200 grs of pork greaves, 50 grs of anise liquor and a good bunch of pine nuts.
- In a big bowl, mix the eggs, the oil and the sugar. In another bowl, mix the flour and the yeast and add little by little to the first bowl, once you get an homogeneous dough, add the smashed/minced greaves and the anise.
- Spread the dough in these shapes on your clean kitchen counter. Pour the pine nuts on top and paint it all with the egg yolk. Sprinkle with some extra sugar on top. Let it rest for half an hour more or less.
- Preheat oven at 160ºC. Prepare an oven tray with a piece of baking paper and place the cocas there. Bake for 20 to 25 minutes or until they become golden on top.
- Cool down on a rack and serve when cold.
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