Carob coca (Ibiza flatbread), escalivada and belly of sirvia

Carob coca (Ibiza flatbread), escalivada and belly of sirvia

facefoodmag.com

This is how chef Jose Miguel Bonet Cardona from Es Ventall (Ibiza) makes the carob coca (Ibiza flatbread), escalivada and belly of sirvia

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Ingredients

  • Coca dough:
  • 315 g flour
  • 35 g carob flour
  • 160 g water
  • 50 g lard
  • 15 g fresh yeast
  • 1 pinch salt
  • Belly of sirvia:
  • 200 g belly of sirvia with the skin removed
  • Salt
  • Vegetables:
  • 1 roast pepper
  • Olive oil
  • Pepper
  • Avocado
  • Roast aubergine
  • Chives
  • Samphire
  • Fresh flowers

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