Paired with wine
FOR ONE PERSON
For the base of the coca de la Noguera
500 g of flour
80 ml of sunflower oil
800 ml of water
1 egg
For the filling of the coca
2 dried onions
25 g of diced Iberian ham
2 scallops
White wine DO Costers del Segre
Salt
Mint
Parmesan
Restaurant
Castell del Remei
David Florensa
Chef
Winery
Castell del Remei
Gemma Plaza
Oenologist
Come to try the recipe at the restaurant
Castell del Remei
Visit the winer
Castell del Remei
For the dough of the coca, first place in a bowl the liquid ingredients. Then add the flour and work the dough into a round ball with a smooth texture and no holes.
For the coca filling, dice two onions, add salt and fry them both at low temperature for about 40 min. Pour the white wine DO Costers del Segre and let it reduce; add the ham and turn off the heat. In this way, you will ensure that when the coca is heated in the oven, the ham is not too fried.
Mark the scallop on both sides in a very hot frying pan with a little oil.
To plate, cut the coca in half and mount it with the fried onion and ham on the base. Heat all the ingredients in the oven for 5 minutes at 180 °C and serve. Grate some Parmesan cheese on top and decorate with some mint sprouts.
TYPE OF WINE: Full-bodied, oily white wine, fermented and aged in wood.
APPELLATION OF ORIGIN: Costers del Segre.
VARIETIES: Macabeo and Chardonnay.
WINEMAKING: The grapes come from 25 year old vineyards located at an altitude of 300 metres above sea level. After harvesting and vinification, the wine undergoes a process of fermentation and ageing in American oak barrels.
AGEING: Approximately 6 months in first and second year American oak barrels.
