Coca of sardines and peppers
Ingredients for 4 persons :
- Beer 100ml.
- White wine 100ml.
- Olive oil 120ml.
- Flour 400 g.
- Tomato sauce
- 12 sardines
- 1 red pepper
- 1 teaspoon of salt
- Herbs of Provence
- Lemon
- Black pepper
Ingredients: 100 g beer, 100 g white wine, 120 ml extra virgin olive oil or sunflower oil (or a mixture of the two, depending on the intensity you like), 1 teaspoon of salt, 400 g of wholemeal flour (or a little more), tomato sauce or crushed natural tomato, 12 sardines, 1 red pepper, Provencal herbs to taste, black pepper, a little more extra virgin olive oil, lemon.
Preparation: Mix the beer with the white wine and oils in a medium bowl. You can use just one type of oil or adjust the blend to your liking. Add the wholemeal flour with the salt and start mixing until everything is incorporated. Knead lightly on a clean surface and add flour only if it's unmanageable. It should be moist and soft, but not too sticky. Form a ball, wrap it in cling film and let it rest in the fridge for at least an hour. If you are going to make two cokes, divide them into two parts and wrap them individually. Clean the sardines well if you haven't asked the fishmonger to do so. Remove scales, heads, tail tips and entrails. Open and separate each of them into two fillets. Clean with water and dry gently. Wash the bell pepper and cut it into small cubes. Preheat the oven to 180ºC and prepare a suitable tray or dish. Roll out the dough very thinly and place it in the dish. Cover with a layer of tomato sauce or drained crushed tomato and distribute the sardines, skin side up. Add the bell pepper, herbs de Provence and a little black pepper. Drizzle with a little olive oil. Bake in the lower part of the oven for about 20 minutes. Take care that it does not burn; the dough cooks quickly because it is very thin and does not contain yeast, but each oven may behave differently. It should be lightly grilled around the edges and the skin of the sardines should be crispy. Serve with a squeeze of lemon juice.
