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.
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.