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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Coca de recapte


You'll need

12 gm fresh yeast or 2 tsp dried yeast ½ tsp caster sugar 50 ml extra-virgin olive oil 500 gm (3 1/3 cups) plain flour 80 ml (1/3 cup) olive oil, plus extra for brushing 1 large onion, thinly sliced 3 fresh bay leaves 1 each large red and green capsicum (350gm each), seeds and membrane removed, very thinly sliced 2 garlic cloves, thinly sliced 1 tbsp coarse polenta 250 gm zucchini (about 3), very thinly sliced 300 gm cherry tomatoes, halved 2 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Combine yeast in a bowl with 330ml lukewarm water and stir until yeast dissolves. Add sugar, 2 tsp extra-virgin olive oil and ½ tsp fine sea salt and whisk together. Cover and stand in a warm place until foamy (25-30 minutes). Add flour and stir to combine, then place in the bowl of an electric mixer fitted with a dough hook and knead on low speed until soft and smooth (10-12 minutes). Rest for 5 minutes, then knead again until smooth and elastic (4-5 minutes). Cover and stand in a warm place until risen (25-30 minutes).
  • 02
  • Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and bay leaves, sauté until slightly golden (4-5 minutes). Add capsicum and garlic, then cover and cook, stirring regularly until capsicum is tender (15-20 minutes). Remove from heat, set aside.
  • 03
  • Preheat oven to 220C. Divide dough into six equal portions, then roll out on a lightly floured surface into 30cm tongue-like shapes. Sprinkle three well-oiled baking trays with polenta, place dough pieces on top, cover and stand in a warm place until slightly risen (12-15 minutes).
  • 04
  • Toss zucchini in a bowl with a little salt and remaining extra-virgin olive oil. Brush pizza bases lightly with olive oil, sprinkle with sea salt flakes and divide onion and capsicum mixture among the bases, leaving a 1cm border. Scatter tomato, zucchini and parsley over the top, drizzle with a little more oil and season to taste. Bake until bases are golden and crisp (10-12 minutes) and serve immediately.
Note This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

“For generations, the housewives of Catalonia had a love-hate relationship with the cuina econòmica – a charcoal-burning beast on which they cooked their meals and heated their water and in which they baked their cocas. Cocas are leavened flatbreads that are cooked in a hot oven. Yes, they are similar to pizza, but never tell a Catalan that their coca is a pizza! Topped with whatever was in season, savoury or sweet, the cocas soaked up the high heat of an oven with a freshly made fire. After the fire went down, the rest of the dough went in to make the daily bread. This is a summer version of coca so please feel free to incorporate your own topping of cooked seasonal vegetables.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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