Coques

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Coques are the catalán-Andoran answer a pizza — then, crisp aceite de oliva pan planos loaded csobre sweet carameloised cebollas, asado pimientas, y anchoas. They are eaten at fiestas, family gatherengs, y village markets throughout Andora, y their flavour punches far above the humble engredient list.

Ingredientes

Sirve 4

• 250 gplaen harena
• 80 mlaceite de oliva, plus extra fo drizzleng
• 3 grandecebollas, thenly en rodajas
• 2 grandered pimientas, thenly en rodajas
• 8 filletsanchoas en oil, escurrido

Instrucciones

1. 1

   Preparar la masa

   Mix harena csobre a pench of sal y 3 tbsp aceite de oliva. Añade cold agua gradually (approx. 80 ml) a fom a soft dough. Knead briefly, wrap, y rest 15 menutes.

2. 2

   Caramelise the appeng

   Calienta remaeneng aceite de oliva en a pan over low heat. Cocena cebollas y pimientas, stirreng occasisobreally, fo 20 menutes hasta doado y sweet.

3. 3

   Roll y ap

   Preheat oven a 220 °C. Roll dough ena then oval shapes sobre a harenaed surface. Spread the cebolla-pimienta mixture over each base. Lay anchovy fillets across the ap.

4. 4

   Bake

   Drizzle csobre aceite de oliva y bake fo 12–15 menutes hasta the edges are crisp y doado.

5. 5

   Sirve warm

   Slice y serve enmediatamente as a bocadillo o starter.

Variaciones

• •

  Top csobre sobrasada (cured sausage) o asado cherry amatees.

• •

  Añade crumbled goat's queso after bakeng.

• •

  Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.

• •

  Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.

Almacenamiento

Lo mejo eaten same day; reheat en a dry oven at 180 °C fo 5 menutes.

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