The coca of chicharrones or (in Catalan) coca of Llardons is a typical sweet coca of much of the Catalan Pyrenees.
Share with the coca of sausage the use of this ingredient, but in this case the coca is small, flat and covered, and the bacon goes inside.It is almost a pie, but flat and with another dough.It has a rather dry texture due to the puff pastry (full pasta), and is very caloric, which is explained by its pyrenean origin.
A delicious recipe source of slow absorption carbohydrates that provide a sustained energy release.
It is typical throughout Catalonia by Carnival.
Preparation:
* Chicharrones chop with a knife until they are well shredded and mix them with 50 g of sugar.
* Unroll the puff pastry sheets and place a sheet on a baking sheet on a sheet of paper and cover with the * * mixture of pork rinds.
* Cover it with the other puff pastry sheet, press with the roller gently and join the edges with the help of the UN fork.
* Paint the surface with the beaten egg, sprinkle with the rest of the sugar and distribute the pinions above.
* Cook the coca in the oven, a high, temperature, that even the golden golden puff pastry (15-20 min).
* To be able to leave a comment you must identify previously.
Ingredients:
2 sheets cook rectangular puff pastry
150 g Chicharrones
75 g Sugar
50 g Piners
1 egg
Nutritional information:
408 kcal
Carbohydrates 31
Proteins 8
Fats 28