Calçots con Salsa Romesco
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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 50 min
- Porcije
- 4
- Težina
- Srednje
Informacije o alergenima: može sadržavati gluten, orašasti plodovi, sulfiti i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 12 komcalçot, trimmed
romesco sauce
- 1 komred bell pepper, halved and deseeded
- 2 komroma tomato, halved
- 3 češanjgarlic clove, unpeeled
- 0,25 šalicaalmond, blanched
- 0,25 šalicahazelnut, toasted
- 1 kriškastale bread, crust removed, toasted or fried
- 2 žlicared wine vinegar
- 1 žličicasmoked paprika
- 0,25 žličicacayenne pepper(neobavezno)
- 0,5 šalicaextra virgin olive oil
- 1 žličicasalt
- 0,5 žličicablack pepper, freshly ground
Oprema
bowl · grill · plastic wrap · food processor · baking sheet · parchment paper
Postupak
Korak po korak
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Oko 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.
Oko 25 min
Napomena kuhara: 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.
Oko 10 min
- 5
While the pepper steams, peel the roasted garlic cloves and set aside.
Oko 2 min
- 6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
Oko 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.
Oko 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.
Oko 2 min
Napomena kuhara: 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.
Oko 5 min
- 10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
Oko 2 min
- 11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
Oko 15 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
Pravilno čuvanje
Store leftover Romesco sauce in an airtight container in the refrigerator.
Romesco sauce is best served at room temperature. Calçots are best eaten fresh.
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