ALCACHOFAS Y SETAS COCA Recipe

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   For the Coca Dough:

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   1 lb.

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   pizza flour

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   1 lb all-purpose flour

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   1 A 1/4 tsp.

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   active dry yeast

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   2 A 1/4 tsp.

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   kosher salt

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   1 tsp.

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    sugar

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    A 1/2 cup extra virgin olive oil

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    1 A 3/4 cup water, warm

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    1 tsp.

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    honey

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    In a standing mixer fitted with a dough hook, bloom the yeast with the warm water and honey for 5 minutes.

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    Add the rest of the ingredients and mix on medium speed for 5 minutes.

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    Rest

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    2-3 hours and let double.

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    Form the dough into 2 oz balls and hold chilled.

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    You will have much more dough than you need, it can be frozen and used at a later time.

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    For the Truffled Manchego Bechamel:

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    2 tbsp.

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    all-purpose flour

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    2 tbsp.

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    unsalted butter

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    2 cups milk

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    1 A 1/2 cups manchego, 3 month, grated

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    2 tbsp.

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    kosher salt

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    A 1/4 cup white truffle oil

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    A 1/4 tsp lemon juice

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    In a medium sauce pan over low heat, melt the butter until foamy.

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    Add the flour and mix to create a roux.

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    Continue to cook over low heat for one minute.

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    Turn the heat up to medium and whisk in 2 cups of the milk.

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    Bring the milk and flour mixture up to a simmer while whisking vigorously to prevent any lumps from forming.

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    When the milk is thickened, turn heat to low and cook for 30 minutes.

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    Add the grated manchego and whisk into the bAchamel until melted and smooth.

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    Do not place the mixture back onto the heat or you will cook the manchego and the sauce will become gritty.

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    Whisk in the truffle oil, salt and lemon juice and hold warm until ready to use.

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    For the Marinated Grilled Chanterelles:

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    A 1/4 lb.

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    chanterelle mushrooms, brushed clean

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    3 tbsp.

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    extra virgin olive oil

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    1 tbsp.

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    kosher salt

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    1 tsp.

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    freshly ground black pepper

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    1 tbsp.

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    chopped Italian parsley

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    1 clove garlic, peeled and minced finely

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    Preheat a flat griddle or grill.

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    Mix the oil, pepper, parsley and garlic together in a bowl.

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    Toss the mushrooms with the salt and add to the marinade.

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    Let mushrooms marinate for at least 30 minutes and up to 2 hours.

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    When ready to cook the mushrooms, turn the griddle or grill to high heat and place the mushrooms in an even layer on the cooking surface.

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    Cook for two minutes, or until mushrooms are wilted and have been lightly caramelized.

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    Remove and refrigerate until ready to use.

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    For the Marinated Confit Artichokes:

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    3 ea.

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    large artichokes, outer leaves removed, stems peeled

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    4 cups Olive oil

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    1 cup extra virgin olive oil

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    5 ea.

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    garlic cloves

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    10 sprigs fresh thyme

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    1 sprig fresh rosemary

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    1 tbsp.

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    kosher salt

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    1 tbsp.

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    black truffle peelings, minced

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    1 tsp.

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    kosher salt

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    A 1/4 tsp.

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    freshly ground black pepper

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    1 tsp.

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    lemon juice

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    1 tbsp.

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    white truffle oil

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    Preheat oven to 300o F. Season artichokes with 1 tbsp.

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    salt and place artichokes in an oven proof saucepot large enough to hold them in an even layer, stem side up.

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    Cover with the olive oils and add herbs and garlic.

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    Cover pan tightly with aluminum foil.

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    Place pan in the oven and cook for 30 minutes.

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    Check the center of the artichoke with a paring knife, there should be no resistance.

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    If chokes are not done, place back in the oven and continue to check every 5 minutes until they are done.

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    Remove chokes from the oil and cool on a rack.

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    When cool, slice artichoke in half lengthwise through the stem and using a spoon, scoop out the tough choke and any remaining outer leaves.

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    Slice artichoke hearts into A 1/4a slices and toss with the black truffle peelings, remaining kosher salt, pepper, lemon juice and truffle oil.

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    Refrigerate until ready to use.

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    To Assemble the dish:

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    8 ea.

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    coca dough balls, rolled into 10a x 4a x 1/8a shapes, and poked with a fork

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    1 cup manchego cheese, 3 month grated

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    1 ea.

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    block of 1 year aged manchego

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    1 ea.

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    lemon for zesting

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     2 oz.

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     micro parsley

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     1 tsp.

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     arbequina olive oil

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     Preheat oven with a pizza stone in it to 500o F. Lay coca doughs flat in front of you in a large work surface.

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     On each dough, spread 1 oz of truffled manchego bAchamel in an even layer.

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     On top of the bAchamel, sprinkle the grated manchego evenly over each coca.

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     On top of the cheese, spread the grilled chanterelles in an even layer on each coca.

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     Place the cocas in the oven on the pizza stone and cook for 2 minutes, or until the cheese begins to brown slightly and the bottom is crisp.

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     Carefully remove the cocas with a spatula back to the work surface and spread the marinated artichokes evenly over each coca.

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     Shave the 1 year aged manchego over the cocas using a vegetable peeler, and slice each coca into 4 pieces.

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     Grate lemon zest over each coca using a Microplane or cheese grater.

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     Finish on top with a generous amount of micro parsley tossed in arbequina olive oil.

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     Serve.

* Per serving · 4 servings · Values may vary.