Prosciutto works just fine here as well the Serrano ham, and is much less expensive. Regular arugula can stand in for the wild, and if you don’t have Petite Basque or Manchego handy, go with buffalo mozzarella. If you wish to be authentically Spanish, use sherry vinegar for the onions and Serrano ham. Going Italian? Use balsamic vinegar and mozzarella with Prosciutto.
INGREDIENTS:
1 recipe Cocque (see recipe) 3 large white or yellow onions, cut lengthwise into ¼-inch strips 3-4 cups wild arugula ¼ pound of Manchego or Petite Basque, finely grated, or buffalo mozzarella thinly sliced 8-10 very thin sheets of Serrano ham or prosciutto ¼ cup Sherry or balsamic vinegar, or as needed Salt and pepper to taste Olive oil as neededMETHOD:
Prepare dough as in recipe for Cocque. Heat oven to 475°F.
Heat a large sauté pan over medium-high heat. When hot, film liberally with olive oil. When oil is quite hot, add the onions, tossing to coat. Season generously with salt and pepper. Cook, tossing and stirring often, until onions start to wilt and are coloring. Continue cooking, stirring to avoid burning. When onions are thoroughly wilted, lower heat to low and drizzle vinegar over the onions, tossing to coat onions well with vinegar. Cook down and taste onions. They should be caramelized and have a backdrop of the vinegar used. If you need to, add more vinegar and cook down until the onions are flavorful and caramelized.
Once they are done. Roll out the dough and prepare the cocque. Put a thin even layer of onions on the cocque, then either sprinkle with grated cheese or pave with a thin layer of mozzarella. Lay on the sheets of ham or prosciutto. Put a little olive oil in a large bowl, and add a couple handfuls of arugula. Toss to coat, then scatter of the cocque. Add more as needed. Follow Cocque recipe for cooking.
Serve hot or room temperature.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
