The Coca amb Tonyina is traditional Alicante . It is a diet based mainly tuna and onion. During the Bonfires of San Juanor St. Joan Fogueres is very common to find Coca amb Tonyina Alicante in all homes. The recipe for Coca amb Tonyinavary by family, baker or cook but the essence is very similar variants are many. Here I will show how to make Coca amb Tonyina Alicante # Amimanera.
INGREDIENTS
FOR THE DOUGH
FOR THE DOUGH
- WHEAT FLOUR CANDEAL 500 Kg
- VIRGIN OLIVE OIL 200 ml
- SAL A SPOON OR TWO
- Aniseed tablespoon
- WHITE WINE 200 ml
- BEATEN EGG PAINTING THE GROUND
FILLING
- OREGANO (optional)
- OLIVE OIL
- 1 kg ONION
- GEARS 30g
- TUNA FOX - 250g tuna belly
- SAL
- SWEET PEPPER (optional)
- BLACK PEPPER
You know that you can adjust the amount of ingredients to your needs.
A COOKING!
1. PREPARING THE GROUND
In a saucepan put heating oil, wine and anise seeds to boiling. You can use beer instead of white wine, including wine and water in different proportions according to your taste. I like to take anise seeds with a sieve before mixing with flour.
In a bowl, sift flour preferably has to be, wheat, flour is the pizza crusts. Add salt, one or two dessert spoons. We make a hole and we incorporate the oil mixture gradually. Knead by hand or using the machine.
The result should be a manageable dough. If you do not want freezes you can play by adding more flour or more oil. Divide the dough into two equal halves. One will be the basis for the other to the top. We extend the two sides in a rectangular shape.The mass base better if the lid is not crack and thinner.
We have prepared a tray with baking paper to prevent sticking. We extend the dough on the tray and cut the leftovers.
February. FILLING
The filling is a coca amb tonyina ratatouille belly. The belly is tuna and sold in supermarkets as livers, tuna sorra or fox. You can use more or less depending on what comes in the package. In some places sell salted salted bone, then you have to remove excess salt. You can find it packaged as smoked salmon or glass jar.
We put in a large pan a generous squirt of olive oil to warm and gilded pine nuts. The retired and reserve.
Cut the onion into small dice without being chopped onion, chopped one dessert spoon of paprika and a pinch of ground black pepper.
We put over medium-low heat tuna, onion and red pepper. Add salt and let it do chup chup-for about one hour. It is a ratatouille. You can if you want to speed up the process and make it faster but advise patience. Even down to low heat if necessary and lengthen to two hours. If you're going to do it quickly adds paprika only at the end to prevent burning. The salt you give it to your liking. When ready remove olive oil either casting or passing by a Chinese. I'm not saying you should dry it, but should not be too oily. We add the pine nuts and a little oregano.
Three. ASSEMBLE THE COCA AMB TONYINA
We let the ratatouille belly cool and then extend a layer on the basis of coca without covering edges then we have to close the lid.
We place the lid on top and close the edges style that you like: with a fork, a braided ... The same I say if you want to decorate it with some left over dough squares or diamonds or by putting the Plato Tipico (that decoration carries prize). We use now the beaten egg to paint over and make it pretty.
Finally prick with a fork coca to breathe or make holes with a stick across its surface.
Preheat oven to 200 ° C but keep in mind that all ovens lie. Approximate time is 40 minutes in the middle. If you see it starts to brown too over the top you can cover it with aluminum foil tray or down a level.
Remove from oven and let cool on the pan at least 15 minutes.
PRESENTATION
The Coca amb Tonyina is a typical recipe of Alicante eating and more specifically in the second half of June, during the festival of the Bonfires of San Juan. It is tradition to accompany traditional "bacores" which are the figs from the fig tree. The figs or bacores are the first fruit of the fig season. They are larger than the figs and have much more flavor.
WHAT WE DRINK?
Beer, sweet wine or white wine would be the best pairing for coca amb tonyna .
HISTORY AND ORIGIN
It is tradition in Alicante eating coca amb tonyina overnight plant fires. That night many Alicante, party people, spend as outstanding night grows monument representing your district or neighborhood. It is a work of many hours and coca is the ideal place to regain strength and encouragement snack. In those days they are almost always accompanied by "les bacores" figs.The Alicante bakeries make thousands of kinks to consume at the time (second half of June) but we can find them throughout the year in some places. It is also typical for family reunions, Moors and Christians, pilgrimage or Santa Faz in Alicante festivities ... we know a lot of parties.
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