For the first time I cooked with someone who is actually living in Berlin. Ruth moved here from Mallorca and it was so nice to meet her. The best thing is that we actually can make plans to meet and cook together again whenever we want because we are living in the same city. And we definately will do that.
That´s the sad part about the project – I meet all those incredible awesome people but they have to go back to their country or I have to go back to mine. But after all they leave their delicious recipes here! 😉
Mallorca belongs to Spain – sure – but Ruth even teached me a recipe which is not only Spanish but originally from Mallorca. You can buy that dish everywhere on that island. But you also can make it on your own very easy – Coca de Trampó.
It is vegan on it´s own – isn´t that great? “Trampo” is a classic Majorcan salad of tomatoes, onion, and pepper. The “Coca” part is a very thin cake – like a flatbread. Together it looks like a pizza but it tastes different and very delicious. Usually you eat it cold – so it´s a perfect vegan lunch you can bring to work, university or wherever you like. And that´s how you make it:
Coca de Trampó
- 300 g flour
- 1 piece fresh yeast
- 50 ml oil
- 100 ml warm water
- 1 pinch salt
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 3 or 4 tomatoes, chopped
- 1 onion or about 3 spring onions, chopped
- fresh parsley, chopped
- paprika powder
- salt & pepper to taste
- optional: 2 tablespoons white wine for the dough
Mix the chopped tomatoes, bell peppers, onions and parsley. Season with paprika powder, salt & pepper. Let sit.
Combine yeast and warm water until smooth. Add flour, salt, (opt.) wine and oil. Knead until you have a nice dough – not to wet (add flour) and not to dry (add oil/water). We devided the dough in two parts and did make two Coca de Trampó´s.
Flour your working surface and roll out the dough very thin. Place it on a (oiled or coverd with baking paper) baking sheet. Spread the trampo over the dough.
Bake the coca at 200 degrees for about 20-25 minutes or until the vegetables are soft and lightly charred.
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