Calçots con Salsa Romesco
Calçots con Salsa Romesco is a celebrated Catalan dish, deeply rooted in the region's cultural and culinary traditions, offering a unique and flavorful dining experience. Central to this dish are calçots, which are a type of tender, sweet spring onion, grilled until perfectly charred and then typically served on a terra cotta tile, embodying the essence of simplicity and flavor. These grilled onions are then dipped in Salsa Romesco, a rich and complex sauce made from a blend of roasted ñora peppers, ripe plum tomatoes, garlic, almonds, and olive oil, seasoned with a touch of cayenne pepper for a subtle warmth. The contrast between the smoky sweetness of the calçots and the tangy, nutty depth of the Romesco sauce creates a symphony of flavors that celebrates the harvest and communal eating.
Equipment
- 1 oven
Ingredients
- 1 cup extra virgin olive oil
- Ground Cayenne pepper
- 25 raw hazelnuts
- 25 raw Marcona almonds
- 5 ripe plum tomatoes
- 2 + tablespoons vinegar sherry
- 2 slices of white bread
- 1 head of garlic
- 3 dried ñora peppers
Instructions
- Place the oras in water the day before to hydrate them, then cut the stem and any seeds.
- Dry the toast a few hours ahead of time, then toast till golden brown in the toaster.
- Allow it cool before removing the crusts and cutting them into smaller pieces.
- Before placing the clove of garlic and cherry tomatoes in the oven, spray them with olive oil and roast for approximately 35 mins at 400°F (200°C).
- Allow everything to cool before mixing it.
- To taste, add additional vinegar, sugar, and cayenne pepper.
- Serve the sauce with roast veggies or as a sandwich spread.