In Gata we know how to eat, that’s no doubt. Our typical dishes are loaded with tradition and its aroma brings us memories of our ancestors, who passed the recipes generation after generation. One of the most characteristic of us are to make cocas. If you do not know them, you can not stop reading this post! And if you have already tried them, you will surely love to know a little more about them.
Coca is one of Gata’s most memorable gastronomic expressions, it is a kitchen that has made the need and scarcity its best virtue to become a luxury for the palate.
There are many recipes for making coca, but the base is always the same: flour, yeast, water, oil and fine salt. It is usually about 5 to 10 centimeters of re-dough pies. The dough is thin, fluffy, with an extraordinary aroma to wood if it has been prepared in the wood oven, on which different ingredients are placed. If you do it in the home furnace also that they are great and very good.
The most typical cocas are those of mullador (pepper, tomato and aubergine), onion coca and peas, herbs (field herbs that are collected the same day), onion, tomato, spinach or chard, the oil coca (only with of olive oil and anchovy). They are often accompanied by inlays or salads.
Cocas are a social dish. The day he eats cocas the whole family remains to be done. You have to roast the vegetables in the oven, peel them and prepare them to make the muffin, cook the onion until it is caramelized, peas, even go to herbs before making the dough. After all together, love and fill the pies. They are baked and you just have to wait until they are made. If it is a wood oven in 4-5 minutes with a good grill, they are made, in a normal oven, light, it usually takes about 15 minutes.
