This recipe is currently being translated into English.
Les cocas à la frita recette facile en images, chaussons de pâte brisée fourrés d’oignons, tomates et poivrons revenus
Voila ma recette de cocas, testée à de nombreuses reprises, elle est infaillible, même si elle n’est pas traditionnelle.
Ne pas mettre trop de farce (2 C.A.S.) sinon les cocas risquent d’exploser à la cuisson.
Si vous utilisez de la frita, veillez à ce qu’elle ne soit pas trop liquide pour les mêmes raisons. Otez le jus s’il y en a. Le blanc d’oeuf permet de bien stabiliser la fermeture de la pâte à la cuisson, le jaune d’avoir une belle couleur dorée.
La recette traditionnelle de la pâte à coca se compose de 50% farine, 50% saindoux, avec un peu de sel. Comme ça vous pourrez comparer !
Mediterranean Food Connection: Frita, or Sweet Pepper & Tomato Compote
Recipe translated from the French and adapted by Jonell Galloway (from the archives)
Original recipe by Christophe Certain
Cliquez ici pour la version française
Mediterranean countries each have their own version of sweet pepper and tomato compote. In France, they call it piperade. The Pieds-Noirs — French colonials born in Algeria — call their version of this Mediterranean classic “frita”. Unlike piperade, frita contains no garlic.
Frita is a wonderful thing to have in the fridge, because it can be used in many ways. You can eat it warm as a starter, or cold as a starter. It’s a perfect dish to make ahead for those dinner parties where you’re short on time.
You can also use frita to make bruschetta, or use it as a pizza topping or to make empanadas. If it’s still warm in the pan, you can put eggs on it, cover it and cook over low heat until the eggs are poached.
Algerians often eat frita as a side dish with merguez sausage or grilled meat and fish, such as grilled meat on a skewer or tuna à la plancha.
To make a pizza: Put a layer of frita on a pizza crust. Sprinkle with grated cheese, anchovies in oil and black olives. Bake at 450° to 500° F / 250° C until crust is cooked and well browned.
Recipe
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Ingredients
400 g crushed tomatoes (fresh or canned) 3 red and green bell peppers 3 onions 1 lump of sugar 2 to 3 tablespoons olive oil Salt and pepper to taste
Instructions
Cut onions and peppers into think slices.
Heat olive oil in heavy frying pan. Add onions and peppers.
Cook over low heat until onions start to brown.
Add tomatoes and sugar. Salt and pepper to taste.
Simmer over low heat for about 30 minutes, or until all the vegetables are soft and form a jam-like substance.
Zev Robinson is a Canadian-British artist and filmmaker currently living in Valencia in Spain. After finishing his B.F.A. in Montreal in 1983, he completed his M.F.A. in New York and subsequently moved to Italy and traveled around Europe, before settling in Spain in 1991. In Spain, he married Albertina Torres. The couple moved to London in 1995, where this series of chile peppers was created.
While in London, he also started working on videos and digital art projects as part of Art After Science, formed with Adrian Marshall, creating a variety of works that have been exhibited widely, including at ARCO in Madrid, the Venice Video Art Fair, and the LOOP Video Fair in Barcelona.
Robinson returned with his family to Spain in 2005, where his video work led to a series of documentaries on wine, food and rural life in Spain. That left him with little time to paint, but in 2012 he showed a series of newly created works of Amphorae at the Dinastia Vivanco Museum. Since then, he has restarted a series of images based on film noir and pulp fiction covers.
