COCA "PREBES TORRATS"

The typical recipes of Mallorca are a heritage that should not be lost but should be maintained over time. Anyone who tries a typical recipe is even more in love with Mallorca.

A natural cuisine, with 100% local ingredients and its own crop and, above all, each ingredient must be seasonal.

Today we are going to cook a "Coca de Prebes torrats" what is a roasted peppers pie, to which we will add tuna to make it even more tasty and both main ingredients are typical of late summer.

INGREDIENTS (For eight p.)

• 330ML Beer

• 350ML Olive Oil

• 350ML Water

• 1 Tablespoon of "reisó"*

• 1,5 Tablespoon of Baking Soda

• 1,5KG Flour

• Pinch of Salt

• Pinch of Pepper

• 2 Garlic cloves

• 1 Can of tuna (in olive oil)

Peppers are sown during the months of May and June, since they have the hottest months and summer sun to ripen well. Without using any additive, or chemical that accelerates the process, which gives it a unique flavor.

Once ripe, we pick them up and store them in a cool and dry space, since they are not like those in the supermarket because they do not last as long as they are one hundred percent natural and must be used quickly.

To cook the pie, first of all, we need one or two days before to roast the peppers. We prefer to roast the peppers at the barbecue as it is more natural but it is also possible to roast them in the oven. Once roasted, we remove the skin and we storage them within a source into the fridge. Thus, the peppers will let their own juice out, what will keep them juicy and tasty.

Every majorcan family has its own recipe, inherited from generations ago. This one is the recipe we have been using since my grandmother's grandmothers remembered.

We first begin mixing all wet ingredients: beer, olive oil, water and "reisó" - "Reisó" is the most difficult ingredient to find as it is scarce due to its origin, it can only be hand made at the private family's slaughter of the pig, what is something very traditional, you can use lard but "reisó" is less fatty and more meat.

Once all this ingredients are properly mixed, its time to add wet ingredients, starting with the baking soda and later the flour progressively. After obtaining a consistent dough we must let it chill for at least 30 minutes. When waiting we prepare the peppers, we cut them in small pieces at put within a source with two tablespoon of olive oil, a pinch of salt, a pinch of pepper and the garlic cloves chopped.

After thirty minutes we set the dough on a tray and we put the peppers on the top. The dough must be thin, otherwise will be cloying. When peppers are spread all over the dough we add another tablespoon of olive oil and a can un hand made tuna, but we will talk about our special hand made tuna in another post.

Finally it is time to introduce the pie into the oven for 20 minutes at 180ºC and that's it, we have our Coca de Prebes torrats.