Two From Spain: TUMBRET MALLORCA / COCA MALLORQUINA 🌞

[justaprogressive]

TUMBRET MALLORCA
VEGETABLE FLAN

SERVES 6

I like to make this tasty vegetarian dish look more attractive by
layering the eggplant in the dish, so that the inverted flan is
completely covered with overlapping eggplant slices. From the
Balearic island of Mallorca, tumbret is closely related to the Catalan
samfaina — a medley of stewed eggplant, tomatoes, peppers and
zucchini. In turn, these also closely resemble the original alboronia
and classic pisto of central Spain. A version containing beaten eggs,
which more resembles a pie, is equally delicious, as is the seafood
version .

2 medium eggplants (aubergines), thinly sliced
salt
2 large potatoes, peeled and sliced
1/2 cup/120 ml/4 fl oz olive oil
2 green bell peppers (capsicums), seeded and sliced
5 cloves garlic, peeled and chopped
1 medium onion, chopped
6 sun-ripened tomatoes, peeled and chopped
1 bay leaf
pepper
1 sprig fresh thyme
1 sprig parsley
1/5 cup/40 g/1.5 oz fresh breadcrumbs (optional)
lemon slices

Spread the eggplant slices on a cloth and sprinkle with salt. Let
stand for 10 minutes, then rinse and dry thor- oughly. Fry the
potatoes in the oil until golden. Remove. Fry eggplant until the
surfaces are well sealed. Remove and overlap in a pie dish with
sloping sides. Fry the peppers until softened; remove. Briefly fry
the garlic. Layer the vegetables in the pie dish and set aside. Fry
the chopped onion in the same pan until softened. Add the tomatoes,
seasonings and herbs and cook to a pulp. Pour over the vegetables.
If you do not wish to invert the dish, fry the breadcrumbs in olive oil
and sprinkle over the top of the vegetables. Bake in a pre- heated 400°F
/200°C/Gas 6 oven for 15 to 20 minutes. Allow to set for a few minutes,
then invert onto a serving plate and garnish with slices of lemon. Serve
hot or, if preferred, allow to cool to room temperature.

From The Other "The Complete Spanish Cookbook"
https://www.goodreads.com/book/show/9115770

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COCA MALLORQUINA
MALLORCA PIZZA

SERVES 4-6


Dough:

1 oz/27 g fresh yeast (or 1 envelope/; 0z/
12 g dry yeast)
3 tablespoons lukewarm milk
4 cups/500 g/1 Ib all-purpose (plain) flour
1; teaspoons salt
3 tablespoons olive oil
cold water
3 red bell peppers (capsicums), seeded and thinly sliced
2 large sun-ripened tomatoes, sliced
1 large onion, very thinly sliced
2 cloves garlic, very finely chopped
2 teaspoons chopped fresh herbs
1 tablespoon chopped parsley
salt and pepper
12 anchovy fillets in oil


Topping:

1//2 cup/4 fl oz/120 ml olive oil
4 cloves garlic, mincedcup/4 fl oz/120 ml olive oil
4 cloves garlic, minced

Whisk the yeast into the milk until frothy, then set
aside for 10 minutes. Sift the flour and salt into a bowl.
Make a well in the center, pour in the oil and add the
yeast mixture. Mix in enough cold water to make a soft
dough. Knead on a board for about 5 minutes or until
smooth and elastic. Return to the bowl, cover with a
cloth and set aside at room temperature or slightly
warmer to rise for 1 hour.sausage, slice thinly and return
to the pot. Season with pepper salt and pepper to taste.
Fry the bread in olive oil until

Knead dough again gently and shape with the fingers
into a round or rectangle that fits a large greased and
floured baking sheet. Spread the peppers, tomatoes and
onion evenly over the dough. Add the garlic, herbs,
parsley and a generous amount of salt and pepper. Cut
the anchovies lengthwise into narrow strips and arrange
in a cross-hatch pattern over the pie. Bake in a preheated
375°F/190°C/Gas 5 oven until the crust is browned. Cut
into squares or wedges and serve at once.

From The Other "The Complete Spanish Cookbook"
https://www.goodreads.com/book/show/9115770

Italy does not have a lock on tomato recipes