coca de recapte's recipe

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Coca de recapte Gaziel’s school

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Page 1: Coca de recapte's recipe

Coca de recapte

Gaziel’s school

Page 2: Coca de recapte's recipe

A little bit of history...

It is thought that it came from the Romans, it is similar to pizza. The name came from the idea

of people took whatever they had at home and joined it to make one dish. “ Recapte “

means collecting. It was really useful because they could eat something while they were

dancing, drinking and chatting.

Page 3: Coca de recapte's recipe

The ingredients for the mixture

are...

Page 4: Coca de recapte's recipe

- Olive oil.

- 150ml of lukewarm water.

- 300g of wheat flour.

- 15g of yeast

- Dry thyme

- Arbequine’s olive mixture

- 30g of pig’s lard

Page 5: Coca de recapte's recipe

150ml of lukewarm water 15g of yeast

Page 6: Coca de recapte's recipe

300g of wheat flour 30g of pig’s lard

Page 7: Coca de recapte's recipe

Olive oil Arbequine’s olives mixture

Page 8: Coca de recapte's recipe

dry thyme A little bit of salt

Page 9: Coca de recapte's recipe

The ingredients for the filling

are...

Page 10: Coca de recapte's recipe

4 Tomatoes 2 Red Peppers

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2 Aubergines 1 Onion

Page 12: Coca de recapte's recipe

Tuna fish Sausages ( optional )

Page 13: Coca de recapte's recipe

To prepare the mixturePut the yeast melt in water in

the turbomix machine. Add the pig’s llard.

Page 14: Coca de recapte's recipe

Add the dry thyme Put some olive oil in the mixture.

Page 15: Coca de recapte's recipe

Add the wheat flour. Add the pig’s lard

Page 16: Coca de recapte's recipe

Mix everything for 1 hour and a half (depending on the programme choosen)

Page 17: Coca de recapte's recipe

To prepare the baseOnce you have the mass, work on it

for a while using flour. Work on it

Page 18: Coca de recapte's recipe

Extend the mass using a bread roll

Put the mass extended on the oven dish.

Page 19: Coca de recapte's recipe

PreparationPeel the grilled red pepper and cut

them into strips.Peel the grilled aubergine and

cut thems into strips.

Page 20: Coca de recapte's recipe

Fill the surfaceCut the tomatoes into slices and

put them on the mass.Put the onion all over the

surface.

Page 21: Coca de recapte's recipe

Add the tuna fish.Place the red peppers strips over

the ingredients.

Page 22: Coca de recapte's recipe

Put the aubergines strips on the top of the ingredients.

Decorate it with olives or sausages.

Page 23: Coca de recapte's recipe

Put it in the over for 35 minutes at 180º

Page 24: Coca de recapte's recipe

Here you have it!

Page 25: Coca de recapte's recipe

Our cookers!!

6th A: Ignasi Aguirre, Omayma Arroun, Hamza Aziz, Pol Belzunces, Mar Bosch, Eva Cama, Eloi Cid, Jordi Cornellà, Dani Dobao, Marc Escobar, Júlia Fernández, Anna Fernández, Alex Gonzàlez, Anna Llobet, Nadine Lupiañez, Carla Mallol, Alba Motas, Anna Noguera, Pep Oliver, David Puertas, Estela Recuero, Toñi Rodríguez, Lluna Sánchez, Maria Sert, María Vilatge.

6th B: Sara Belzunces, Mireia Brujats, Adrià Bueno, Raül Cerezo, Hassane Chitta, Eric Clarà, Xavier Farré, Aina Felip, Mar García, Nil Gibert, Arnau González, Andrea Leprompt, Xènia Martínez, Aleix Noguera, Júlia Planas, Laia Roca, Gerard Rutllant, Alex Sabater, Blanca Sabater, Makan Sissoko, Pol Vargas, Núria Sánchez, Sandra Vargas, Humbert Villà, Ferran Vivo

Page 26: Coca de recapte's recipe
Page 27: Coca de recapte's recipe

Look at our pictures!!

Page 28: Coca de recapte's recipe

Bye, bye!