Appetizer

Calçots con Salsa Romesco

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

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde gluten, nødder, sulfitter og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

12 stk.calçot, trimmed

romesco sauce

1 stk.red bell pepper, halved and deseeded
2 stk.roma tomato, halved
3 fedgarlic clove, unpeeled
0,25 kopalmond, blanched
0,25 kophazelnut, toasted
1 skivestale bread, crust removed, toasted or fried
2 spsk.red wine vinegar
1 tsk.smoked paprika
0,25 tsk.cayenne pepper(valgfrit)
0,5 kopextra virgin olive oil
1 tsk.salt
0,5 tsk.black pepper, freshly ground

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Ca. 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.
Ca. 25 min.
Kokkens note: 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.
Ca. 10 min.
5
While the pepper steams, peel the roasted garlic cloves and set aside.
Ca. 2 min.
6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
Ca. 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.
Ca. 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
Ca. 2 min.
11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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