Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 12 u calçot trimmed; 1 u red bell pepper halved and deseeded; 2 u roma tomato halved; 3 gra garlic clove unpeeled; 0,25 tassa almond blanched; 0,25 tassa hazelnut toasted; 1 llesca stale bread crust removed, toasted or fried; 2 cs red wine vinegar; 1 ct smoked paprika; 0,25 ct cayenne pepper (opcional); 0,5 tassa extra virgin olive oil; 1 ct salt; 0,5 ct 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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, fruita seca, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

12 ucalçot, trimmed

romesco sauce

1 ured bell pepper, halved and deseeded
2 uroma tomato, halved
3 gragarlic clove, unpeeled
0,25 tassaalmond, blanched
0,25 tassahazelnut, toasted
1 llescastale bread, crust removed, toasted or fried
2 csred wine vinegar
1 ctsmoked paprika
0,25 ctcayenne pepper(opcional)
0,5 tassaextra virgin olive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

Estris

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

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
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.
Uns 25 min
Nota de cuina: 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.
Uns 10 min
5
While the pepper steams, peel the roasted garlic cloves and set aside.
Uns 2 min
6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
Uns 3 min
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.
Uns 2 min
8
With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is smooth but still has some texture.
Uns 2 min
Nota de cuina: 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.
Uns 5 min
10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
Uns 2 min
11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
Uns 15 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 1 min

Conservació

Com conservar-ho

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

Com reescalfar-ho

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