Coca de trampo: the vegetarian dish you didn’t know is from Mallorca
We are just into another week and despite Boris Johnson is keeping Spain on the travelling amber list I still have reasons for celebrating. My football team, RCD Espanyol de Barcelona, is back to the Spanish top tier. I have been supporting them for over 20 years and this one has been the first ever I have watched them playing in the second division. Think in one of La Liga ten founding clubs back in 1928, four times Cup winner and twice Europa League runner up. We are not the most successful club of the country, yet we have got a really long competitive tradition.
Today’s recipe is not part this celebration, but it is something I was buzzing to post. I dare to say that most of you have holidayed in Mallorca at least once in your lifetime, right? And I am also sure that you have tasted its fish, seafood, rice… And the famous ensaimada. However, let me say you are missing something which is just as traditional: Coca de trampo. Probably it is not in any restaurant menu, but there is no bakery in the island (and the whole archipelago) that does not sell it. In fact, it is present in the life of every islander as a perfect anytime snack or birthday food, particularly for children.
Coca de trampo is one of the most famous Balearic flatbread dishes. The word trampo (pronounced tramp-oh) regards to the traditional salad made with pepper, tomato, onion and drizzled with olive oil. So simple and so good at the same time. I think it is fair to say that, in some way, this coca represents that side of the Balearic Islands we usually ignore: the countryside. The archipelago, dearest readers, it is much more than the mainstream touristic places we are accustomed to as teenager Miquel Montoro showcases in his Youtube channel.
I cook this now very often at home and has become a good alternative when I lack of time to bake a pizza. It is very quick, deliciously crunchy, tremendously easy to cook and packs the most singular Mediterranean flavours. 84-year old blogger Maria Gibert is my source of inspiration and I now hope to be yours.
INGREDIENTS(SERVES 8-10 SLICES)
For the dough:
Plain flour (450 g)
Water (220 ml)
Lard (125 ml)
Olive oil (125 ml)
For the trampo:
Red pepper (1)
Green pepper (1)
Large onion (1)
DIRECTIONS FOR COOKING
Let’s start by making the flatbread. In a bowl, mix all the ingredients and knead until you form a soft, satin, slightly sticky dough. Shape it in a bowl and let it sit for 20-30 minutes.
2. In the meantime, finely chop all the vegetables, add them in another bowl and drizzle with salt and olive oil.
3. Extend the dough over baking paper. You should be able to do it with your hands. Transfer it to a baking tray once is flat and completely even.
3. Spread the vegetables across the bread and bake for 30-35 at 180 Celsius. Finally, let it cool and pour some olive oil if you wish.