Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 حصص
Cuisine: spanish
Ingredients: 12 قطعة calçot trimmed; 1 قطعة red bell pepper halved and deseeded; 2 قطعة roma tomato halved; 3 فص garlic clove unpeeled; 0.25 كوب almond blanched; 0.25 كوب hazelnut toasted; 1 شريحة stale bread crust removed, toasted or fried; 2 ملعقة كبيرة red wine vinegar; 1 ملعقة صغيرة smoked paprika; 0.25 ملعقة صغيرة cayenne pepper (اختياري); 0.5 كوب extra virgin olive oil; 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground

This traditional Catalan dish features sweet, charred calçots served with a rich and nutty Romesco sauce. The tender grilled onions pair perfectly with the vibrant, flavorful sauce, making for a delightful appetizer.

وصفة أصلية من Forkin

الوقت الإجمالي: 50 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على غلوتين ومكسرات وكبريتيت ومكسرات شجرية. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

12 قطعةcalçot, trimmed

romesco sauce

1 قطعةred bell pepper, halved and deseeded
2 قطعةroma tomato, halved
3 فصgarlic clove, unpeeled
0.25 كوبalmond, blanched
0.25 كوبhazelnut, toasted
1 شريحةstale bread, crust removed, toasted or fried
2 ملعقة كبيرةred wine vinegar
1 ملعقة صغيرةsmoked paprika
0.25 ملعقة صغيرةcayenne pepper(اختياري)
0.5 كوبextra virgin olive oil
1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground

الأدوات

bowl · grill · plastic wrap · food processor · baking sheet · parchment paper

طريقة التحضير

خطوة بخطوة

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
حوالي 5 د
2
Place the red bell pepper halves, tomatoes, and unpeeled garlic cloves on the prepared baking sheet.
3
Roast in the preheated oven for 20-25 minutes, or until the pepper skin is charred and the tomatoes are soft.
حوالي 25 د
ملاحظة الطاهي: The garlic should be soft and fragrant.
4
Once roasted, remove the bell pepper and immediately transfer it to a bowl and cover with plastic wrap for 10 minutes to steam. This makes peeling easier.
حوالي 10 د
5
While the pepper steams, peel the roasted garlic cloves and set aside.
حوالي 2 د
6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
حوالي 3 د
7
In a food processor, combine the roasted bell pepper, tomatoes, garlic, almonds, hazelnuts, toasted bread, red wine vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper.
حوالي 2 د
8
With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is smooth but still has some texture.
حوالي 2 د
ملاحظة الطاهي: Adjust seasoning to taste. The sauce should be vibrant and slightly thick.
9
Prepare the calçots by trimming off the very top of the green leaves and the root end. Do not wash them thoroughly, as some char is desired.
حوالي 5 د
10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
حوالي 2 د
11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
حوالي 15 د
ملاحظة الطاهي: You can test for doneness by gently squeezing a calçot; it should feel soft.
12
Remove the calçots from the grill and wrap them in newspaper or a clean kitchen towel to steam for a few minutes. This helps them become even more tender.
حوالي 5 د
ملاحظة الطاهي: Traditionally, they are served wrapped in newspaper at the table.
13
Serve the grilled calçots warm, peeling off the charred outer layers at the table and dipping the tender white parts into the Romesco sauce.
حوالي 1 د

حافظ على جودتها

الحفظ

Store leftover Romesco sauce in an airtight container in the refrigerator.

إعادة التسخين

Romesco sauce is best served at room temperature. Calçots are best eaten fresh.