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Traditional dish to eat freshly made, and with the exceptional flavor that gives the ventresca.
Try it with our recipe!
Ingredients (for 4 people): FOR THE DOUGH:
- 50 g olive oil
- 50 g lard (olive oil can be substituted)
- 100 g water
- 20 g fresh compressed yeast
- 300 g of strong flour
- 1 teaspoon salt
- 1 pinch of sugar
FOR COVERAGE:
- 100 g red bell pepper pieces
- 100 g green bell pepper in pieces
- 100 g zucchini in pieces
- 50 g olive oil
- 50 g finely chopped onion
- 2 teaspoons salt
- 1 tablespoon paprika
- 2 cans of white tuna belly or white tuna belly in olive oil
To make the dough: Mix all the ingredients, either by hand, in a mixer or food processor.
When the dough has consistency, it is removed in a previously greased bowl and covered with a cloth, let it rest for at least 2 hours, so that it doubles its size.
If we want to speed up the recipe, the dough can be replaced by a precooked pastry or puff pastry dough, better if it is fresh. To make the coca: Preheat the oven to 200ºC, roll out the dough with a rolling pin, place it on the previously greased baking tray, and add all the vegetables, seasoning with olive oil, bake at 200ºC, and once the vegetables are browned, decorate with the ventresca or bonito, putting the coca back in the oven, to give it a touch of heat.
Serve hot.
CANNED TUNA AT CASA BALLESTER
