Coca is a crispy thin bread that comes from the Catalonia region of Spain. Similar to a pizza dough, it’s the perfect blank canvas for any and every topping, especially cured Ibérico pork. If you can’t find Coca bread, we highly recommend making it yourself at home! If not, a quality focaccia bread will also do the trick. For this recipe, you’ll need to pickle the onions a few days in advance to get a briny, punchy flavor that really makes the dish pop. Then, you’ll top the Coca with roasted red peppers, crispy garlic chips, and a sweet red wine reduction. And of course, layers of luscious Ibérico Ham.
6 green asparagus
2 slices whole grain bread
- Cut the Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage into slices.
- Place a sheet of plastic wrap inside a small bowl. Add a little olive oil and two slices of Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage, and crack the egg inside.
- Close up the egg like a bag with kitchen twine, doing your best to remove any air in the bag. Repeat with the other egg.
- Heat a pot of boiling water and then lower the temperature down to a simmer. Place the eggs into the water and let cook for 4 minutes. Remove the eggs and set aside.
- Heat olive oil in a pan and cook asparagus until tender, quickly transferring them to an ice bath to prevent overcooking.
- Toast the bread and top each with arugula, asparagus, and an egg, along with the Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage.