Cinco Jotas “Coca” and Roasted Seasonable Vegetables with Herbs

Cinco Jotas “Coca” and Roasted Seasonable Vegetables with Herbs

Hispania London Restaurant


(for 4 people)

Cinco Jotas “Coca” Dough 8 portions

Fizzy water - 125ml
Extra virgin olive oil - 50ml
Fat from Cinco Jotas ham - 75g
Salt - 5g
Flour - 350g
Yeast - 1g
Mix the ingredients, knead the dough, and set aside. Roll out the dough as thin as possible (2 mm) and cut into rectangular pieces of 15 cm by 3 cm. Place in the oven between two “silpat” non-stick baking sheets with a weight and bake at 180 °C for 6 minutes. Remove from the oven and set aside in a cool, dry location.
Cinco Jotas ham 120g

Carve 120g of Cinco Jotas ham

Aubergine, 1 unit
Roast aubergine on an oven rack, as if grilled. Once well roasted, set aside to cool. Remove the skin and roll the eggplant meat into a cylindrical shape. Once completely cooled, cut pieces of 2 cm each. Quickly cook on a grill and and cut the cylinder-shaped aubergine into quarters
Artichoke, 1 unit
Steam artichoke at 100 ºC for about 40 - 60 minutes, depending on the artichoke size.
When fully cooked peel the artichoke, cut into quarters and set aside in olive oil
Herb dressing
Parsley - 1 bunch
Chive - 1 bunch
Olive oil - 200 ml
Mix in a blender at top speed for 1 minute. Lower to speed #6 on a Thermomix blender and grind to reach 40 ºC. Mix for 20 minutes, then remove and set aside in a bottle.
Roasted Peppers
Red pepper - 3 units
Green pepper - 2 units
Yellow pepper - 3 units
Garlic - 1 units
Extra virgin olive oil - 5 ml
Grill the red, green, and yellow peppers with the garlic in a “gastronorm” container. Season to taste and add extra virgin olive oil.
Bake at 180 ºC for 90 minutes, or a bit more if needed. Put peppers aside to cool, and remove the skin. Separate the peppers by color and cut julienne style. Add some meat sauce and the olive oil. Set aside.
Pepper and Garlic Sauce
Milk - 50ml
Liquified peppers - 20ml
Meat from grilled garlic cloves - 10ml
Extra virgin olive oil - 100ml
Mix the ingredients in a blender when achieving the desired consistency, then season and put aside in a bottle.


1. One portion should begin with two rectangular bases of coca. Place on a baking tray, with the three peppers, the quarters of aubergine and the artichoke, all well positioned and alternating the colors. Bake for 5 minutes at 200 ºC.
2. Once baked, place the coca pieces on a marble slate, diagonally with a space between them. Drape 30 g of Cinco Jotas ham in the middle, up against the coca. Add 9 points of the emulsion.
3. Put 2 points of the pepper and garlic sauce and 2 points of the herb dressing on the coca.

Final Touches

Sprinkle some green sprouts evenly around the dish and drizzle some extra virgin olive oil on top of the coca.