Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 μερίδες
Cuisine: spanish
Ingredients: 12 τεμ. calçot trimmed; 1 τεμ. red bell pepper halved and deseeded; 2 τεμ. roma tomato halved; 3 σκελίδα garlic clove unpeeled; 0,25 φλιτζάνι almond blanched; 0,25 φλιτζάνι hazelnut toasted; 1 φέτα stale bread crust removed, toasted or fried; 2 κ.σ. red wine vinegar; 1 κ.γ. smoked paprika; 0,25 κ.γ. cayenne pepper (προαιρετικό); 0,5 φλιτζάνι extra virgin olive oil; 1 κ.γ. salt; 0,5 κ.γ. 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.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 50 λ.
Μερίδες: 4
Δυσκολία: Μέτρια

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Προετοιμασία

Υλικά

12 τεμ.calçot, trimmed

romesco sauce

1 τεμ.red bell pepper, halved and deseeded
2 τεμ.roma tomato, halved
3 σκελίδαgarlic clove, unpeeled
0,25 φλιτζάνιalmond, blanched
0,25 φλιτζάνιhazelnut, toasted
1 φέταstale bread, crust removed, toasted or fried
2 κ.σ.red wine vinegar
1 κ.γ.smoked paprika
0,25 κ.γ.cayenne pepper(προαιρετικό)
0,5 φλιτζάνιextra virgin olive oil
1 κ.γ.salt
0,5 κ.γ.black pepper, freshly ground

Εξοπλισμός

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

Η μέθοδος

Βήμα προς βήμα

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

Διατηρήστε το σωστά

Αποθήκευση

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

Ξαναζέσταμα

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