Steps by steps making Calçots with Romesco Sauce

Calçots with Romesco Sauce

Calçots with Romesco Sauce is a celebratory dish deeply entrenched in the heart of Catalan culture, epitomizing communal dining and the joys of simple, flavorsome eating. At its core, this dish features calçots, which are tender spring onions charred to perfection, offering a beautiful blend of sweetness and smokiness. These are then dipped into and enjoyed with Romesco Sauce, a delectable concoction birthed in Catalonia, known for its rich, nutty flavors derived from ñora peppers, plum tomatoes, garlic, almonds, and olive oil. The sauce's mildly spicy and tangy undertones perfectly complement the soft, sweet calçots, creating a harmonious symphony of tastes that dance on the palate.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine Spanish

Servings 4

Calories 125 kcal

Equipment

• 1 small pan
• 1 oven

Ingredients

  

• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 3 tablespoon wine vinegar
• 2 medium tomatoes
• 12 Marcona almonds
• 1 slice crusty bread
• 6 cloves garlic
• 12 hazelnuts
• 2 ñora peppers

Instructions

 

• Chop the tomato in half and arrange them on a foil-lined baking sheet.
• Grill the tomatoes for 6 – 8 minutes in the oven after placing the pan in the oven.
• Fry the nuts and walnuts in a small pan and put them aside.
• Garlic cloves should be peeled. In the same pan, heat one tablespoon olive oil and cook the peppers.
• Remove the item and put it away.
• Reduce the heat to low and cook four garlic cloves for approximately 2 minutes.
• Remove from the equation. Fry the bread slice on both sides.
• First, crush the raw cloves of garlic in a mortar and pestle.
• Using the pestle, crush the fried cloves of garlic in.
• Mash in the flesh of the ora peppers.
• Then, pounding after each step, add the parsley, almonds, and bread.
• Remove the seeds from the tomatoes and coarsely slice them. Combine all of the ingredients in a mixing bowl.
• Toss in the vinegar and stir well.
• To allow the burned calçots to sweat, wrap them in the newspaper.
• Serve them with the sauce on a terracotta dish.

Keyword hazelnuts, ñora peppers

Cooking tips about Calçots with Romesco Sauce

• Selecting Calçots: Look for fresh, firm calçots. If authentic calçots are unavailable in your area, large spring onions can serve as a suitable substitute, though the taste may slightly differ. The key is the freshness and quality of the onions.
• Grilling Technique: Calçots should be grilled over an open flame or barbecue until they are charred on the outside. This charring not only imparts a subtle smokiness but also makes the inside tender and succulent. Ensure you turn them occasionally for an even char without fully burning them.
• Preparing Romesco Sauce: The heart of this dish lies in its Romesco sauce – a blend of roasted ñora peppers, almonds (preferably Marcona), garlic, olive oil, and a piece of toasted bread to thicken. Vinegar and smoked paprika add depth and a slight tang. Each ingredient should be carefully prepared and combined into a smooth, rich sauce. Toasting the almonds and roasting the garlic and tomatoes can significantly enhance the sauce’s flavor profile.
• Serving and Enjoyment: Traditionally, calçots are served on a terracotta tile, wrapped in newspaper to keep them warm, and accompanied by a generous serving of Romesco sauce for dipping. Eating calçots is a hands-on affair—expect to get messy as the outer charred layer is peeled away to reveal the tender inner flesh, which is then dipped into the Romesco sauce.
• Accompaniments: To round out the meal, consider serving the calçots and sauce with slices of rustic bread and a selection of grilled meats or sausages, emulating a typical Catalan feast.
• Wine Pairing: Choose a Spanish wine to complement the meal. A white wine like Xarel·lo from Penedès or a light red such as a young Grenache will balance the flavors beautifully.
• Final Touches: Offering bibs and plenty of napkins is a thoughtful touch, as enjoying calçots can be wonderfully messy. Encourage guests to dive in and enjoy the process, echoing the convivial spirit of a true Catalan Calçotada.

Serving suggestions about Calçots with Romesco Sauce

• Traditional Presentation: Embrace the rustic charm of Catalonia by serving the calçots on terracotta tiles or large platters, just as you might find in a traditional Catalan “Calçotada”. This not only keeps them warm but also adds to the authenticity of your presentation.
• Hands-on Dining: Encourage guests to dive into the hands-on experience of peeling the charred outer layers of the calçots to reach the tender, sweet interior. It’s this interactive element that makes eating Calçots with Romesco Sauce so memorable.
• Provide Bibs and Napkins: Given the messy joy of consuming calçots, offering bibs and plenty of napkins will help guests enjoy the meal fully without concern over spills or stains, keeping the focus on the fun and flavors.
• Serve Plenty of Romesco Sauce: The Romesco sauce is integral to the dish, providing a rich, nutty counterpoint to the sweetness of the calçots. Ensure there’s a generous amount of sauce for dipping, ideally served in individual bowls for easy access.
• Include Side Dishes: Complement the calçots with side dishes that round out the meal, such as slices of rustic bread, a fresh salad, or even a selection of grilled meats and vegetables, celebrating the bounty of the region.
• Wine Pairing: No Catalan meal is complete without the perfect wine pairing. Opt for a local Catalan wine, such as a crisp white or a light-bodied red, to beautifully complement the meal’s flavors.
• End with a Light Dessert: Finish off your feast on a sweet note with a simple, refreshing dessert. Consider offering something traditionally Catalan, like Crema Catalana, or a selection of fresh fruits to cleanse the palate.