Country bread coca with roasted vegetables and boletus

People: 2


  • Boletus 20g
  • Pimiento rojo 1 un
  • Pimiento verde 1 un
  • Cebolla 1 un
  • Berenjena 1 un
  • Pan de payés 2 rebanadas
  • Germinados varios 5g.
  • Aceite de oliva, sal y pimienta: Cantidades suficientes al gusto de cada uno.


  • Hydrate the dehydrated mushrooms for one minute in boiling water or one hour with cold water.
    Put the vegetables in the oven at 180 degrees for 40 minutes.
    Clean vegetables, remove skin and seeds.
    Sauté the boletus in the pan over high heat and a splash of olive oil, a little salt and pepper.
    We cut the farmhouse bread and shape it properly and toast it in the oven for 5 minutes at 180, until it is toasted and crisp.
    We will put the toast on the base of the plate and we will mount the escalivada, (red, green pepper, aubergine and onion) once we have the escalivada we will add the previously sautéed mushrooms.
    Finally we will decorate with herbs and we will add olive oil, coarse salt and pepper to taste.

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