Cocas de Verdura are the Mallorcan version of a Pizza type oven dish. There are Cocas de Pimiento, Cocas de Cebolla, Cocas de Trampó, and a few dozens more. In fact, to make a Coca you can combine any type of vegetable with any kind of legume, asparagus, mushrooms or whatever for a savoury kind of Coca, and any kind of legume with any kind of fruit or nut, pine kernels or almonds, just as you please. Cocas can be eaten hot, warm or cold. Some Mallorcans swear that Cocas are best eaten when cold or, even, when a day old. I personally prefer freshly made Cocas, straight from the oven.
There are sweet Cocas as well, and Cocas half sweet, half savoury.
The other day, our son was offered a Mallorcan Coca de Cebolla with fresh figs, Sobrassada and honey. He loved it, came home, told us about it and started making his own version (see photo). It was delicious. His trick is in the making of the massa (dough). Instead of water, our son uses beer. The beer binds the flour as a liquid, but, it also substitutes the yeast that one would need otherwise. It gives the pastry a subtle taste of oomph. Delicious. We had the Coca hot, later we had it warm, and later, we had some cold. It was delicious on every occasion. Compliments to the chef.
The photo was taken in Felanitx, Mallorca, Baleares, Spain. The date: September 8th, 2011. The time was 13:24:59.
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