Carob coca (Ibiza flatbread), escalivada and belly of sirvia

Chef: Jose Miguel Bonet Cardona

Restaurant: Es Ventall

Carob coca, escalivada and belly of sirvia. Es Ventall Restaurant, Ibiza

Recipe Details:


  • Coca dough:
  • 315 g flour
  • 35 g carob flour
  • 160 g water
  • 50 g lard
  • 15 g fresh yeast
  • 1 pinch salt
  • Belly of sirvia:
  • 200 g belly of sirvia with the skin removed
  • Salt
  • Vegetables:
  • 1 roast pepper
  • Olive oil
  • Salt
  • Pepper
  • Avocado
  • Roast aubergine
  • Chives
  • Samphire
  • Fresh flowers


Preparation time: the dough takes approximately 12 hours including resting and fermenting time; the preparation time for the remaining ingredients is 1.5 hours.

Coca dough:
315g flour
35g carob flour
160g water
50g lard
15g fresh yeast
1 pinch salt

Make a dough using 100 g of flour and 100 g of water. Mix it and let it rest for 30 minutes. Add the rest of the ingredients and knead. After the first kneading, let the dough rest and then repeat this procedure at least three times more.
Cover, and allow to rest in the refrigerator for 12 hours. Let the dough reach room temperature; then stretch it, shape it into a square and bake in the oven at 170º for approximately 15 minutes.

Belly of sirvia:
Cover the fish in salt and cure for 30 minutes. Rinse with water and dry with kitchen paper. Fillet. Brush with olive oil. Sprinkle with chives and freshly ground pepper.

Roast the aubergine and the pepper. Purée the roast aubergine, adding salt, pepper, and a trickle of olive oil. Set aside. Skin the roast pepper and cut to fit the carob base. Spread the creamed aubergine over the carob dough. Put the prepared avocado on top of the creamed aubergine. Place the roast pepper on top. Finally, crown the prepared dish with the belly of sirvia. Decorate and garnish with herbs and flowers.