On this Holy Week, a really acceptable dish, coca de pimiento, atún y tomate, bell pepper, tuna and tomato torta, a dish that’s so idiosyncratic of my hometown that I’m shocked I haven’t posted the recipe earlier than.
Coca de pimiento, atún y tomate, bell pepper, tuna and tomato torta, is just not solely made at mainly each household home in my dwelling area, Valencia, and my hometown, Onteniente, however may also be discovered at each single bakery within the area. Getting a slice of it on the nook bakery, or higher but, arriving dwelling after college to discover a recent slab of it on the kitchen counter, ready for the 4 of us sisters to devour it, was all the time a spotlight of any college day.
The torta is made in an oven dish referred to as llanda, an oblong tin pan with straight 2 inch excessive sides. Since I haven’t discovered llandas within the US, an oblong cookie sheet will do. The torta is often reduce in squares to eat together with your palms —however I promise you, you’ll eat extra that one! A wonderful choose me up within the morning or nutritious afternoon snack. Even a lightweight lunch!
I do know what you’re considering, it appears to be like like a pizza, however there are some variations. For starters, the crust is completely different, a bit thicker than a daily Italian pizza crust, frivolously crunchy on the skin however softer to the chunk. Not like pizza, bell pepper, tuna and tomato torta is eaten at room temperature – not heat and never at fridge temperature. It’s clearly tastier on the day it’s made, however subsequent day bell pepper, tuna and tomato torta continues to be superb.
There’s one variation to bell pepper, tuna and tomato torta and that’s, you may omit the tuna and make it vegetarian. An ideal lunch a method or one other!
ABOUT HOLY WEEK
I began this put up with On this Holy Week, and the reason being easy: bell pepper, tuna and tomato torta is an ideal Friday dish. Meatless however with sufficient protein, nuts, greens and carbs to make it full. Appropriately, I accompany this put up with some pictures from the final time I used to be in Valencia for Holy Week, or at the very least for a part of it.
I talked extensively about Holy Week in Spain in different elements of the weblog, and you may verify it right here and right here. I don’t know wherever on the earth the place Holy Week and Easter are celebrated with such ardour and reverence as in Spain. Valencia, Murcia, Sevilla, Málaga, Zamora, Toledo, and all of the cities and cities in between, will recreate the Lord’s Ardour and Resurrection with nice devotion, essentially the most stunning anthems, majestic processions, exquisitely dressed folks and scrumptious meals and sweets. If you happen to ever have the prospect, go to Spain throughout holy week.
As for the bell pepper, tuna and tomato torta, attempt making it each methods, with or with out tuna, and don’t overlook the pine nuts, a scrumptious contact.
And to complete your meal, attempt any conventional Spanish Lent and Easter sweets:
Have a blessed Holy Week and Easter!
BELL PEPPER, TUNA AND TOMATO TORTA
Coca de pimiento, atún y tomate
Servings: 8
For the dough:
- 3.5 cups flour sifted
- 2 eggs
- 1 pouch yeast
- 1/2 cup milk
- 1/2 cup olive oil
- 1/2 cup orange juice
- 2 tsp sea salt
- 1/2 tsp granulated sugar
For the filling:
- 2 Lbs tomatoes
- 2 bell peppers I used 1 crimson and 1 yellow
- 2 cloves garlic
- 1/2 cup olive oil
- 5 oz tuna in olive oil 1 can
- 1 tsp sea salt
- 1/2 tsp granulated sugar
- 1/4 cup pine nuts
Make the filling:
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Chop the peppers into 1/2 inch items. Peel and slice the garlic cloves thinly. Peel and chop the tomatoes.
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In a skillet add 1 Tbs olive oil and add the pine nuts. Toss gently over low warmth, being cautious to not burn them, about 1 to 2 minutes. Take away the pine nuts from the skillet and put aside.
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In the identical skillet, warmth the remaining olive oil. Sauté the peppers till gentle, tossing a few times. Add the sliced garlic and fry, tossing, 1-2 minutes.
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Add the chopped tomatoes and prepare dinner over medium warmth till the combination reduces barely and a number of the liquid has evaporated, about 10 minutes. Add the salt and sugar and blend. Add the tuna, flaked, and the pine nuts. Stir and prepare dinner for an additional 5 minutes. Take away the skillet from the warmth supply and reserve.
Make the dough:
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In a small saucepan, heat up the milk and dissolve the yeast (don’t warmth it up an excessive amount of or the yeast won’t rise).
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Within the bowl of a get up mixer, add all of the liquid components: the milk with the dissolved yeast, the orange juice, the olive oil and the two eggs. Stir till effectively blended.
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In a separate bowl, combine the salt and sugar with the flour.
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With the mixer operating, add the flour combination to the liquid combination, one tablespoon at a time, ensuring the flour is effectively integrated earlier than including the subsequent spoonful of flour.
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Flour a piece floor.
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Rub the palms of your palms with a few drops of olive oil to deal with the dough. Place it on the floured floor and knead it 2 or 3 occasions.
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Line the llanda with parchment paper. Place the dough on it and roll it right into a rectangle, first together with your fingers, then with a small curler if obligatory.
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Flip the oven to its decrease temperature setting (in my oven, this might be on the “heat” possibility, or 150ºF. I desire a decrease temperature so I used the warming drawer and set it at 120ºF). Place the llanda within the oven or warming drawer for 30 to 45 minutes.
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Take away the dough from the oven and lift the temperature to 350ºF
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Unfold the tomato combination evenly over the dough, leaving the sides free to kind a crust. Bake for 25-Half-hour.
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Take away coca from the oven and let cool.
- You may add the pine nuts on the finish, when the coca is completed, like I did, or unfold them over the tomato combination earlier than putting the tray within the oven
- Coca is historically loved at room temperature, however if you happen to refrigerate for some time period, ensure you tempre it for at the very least Half-hour earlier than consuming it
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