Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4人分
Cuisine: spanish
Ingredients: 12 個 calçot trimmed; 1 個 red bell pepper halved and deseeded; 2 個 roma tomato halved; 3 片 garlic clove unpeeled; 0.25 カップ almond blanched; 0.25 カップ hazelnut toasted; 1 枚 stale bread crust removed, toasted or fried; 2 大さじ red wine vinegar; 1 小さじ smoked paprika; 0.25 小さじ cayenne pepper (お好みで); 0.5 カップ extra virgin olive oil; 1 小さじ salt; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通

アレルゲン情報： グルテン、ナッツ類、亜硫酸塩、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

12 個calçot, trimmed

romesco sauce

1 個red bell pepper, halved and deseeded
2 個roma tomato, halved
3 片garlic clove, unpeeled
0.25 カップalmond, blanched
0.25 カップhazelnut, toasted
1 枚stale bread, crust removed, toasted or fried
2 大さじred wine vinegar
1 小さじsmoked paprika
0.25 小さじcayenne pepper(お好みで)
0.5 カップextra virgin olive oil
1 小さじsalt
0.5 小さじblack pepper, freshly ground

調理器具

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

作り方

手順

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

おいしく保存

保存方法

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

温め直し

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