Appetizer

Calçots con Salsa Romesco

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

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten, noten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

12 stcalçot, trimmed

romesco sauce

1 stred bell pepper, halved and deseeded
2 stroma tomato, halved
3 teentjegarlic clove, unpeeled
0,25 kopjealmond, blanched
0,25 kopjehazelnut, toasted
1 plakstale bread, crust removed, toasted or fried
2 elred wine vinegar
1 tlsmoked paprika
0,25 tlcayenne pepper(optioneel)
0,5 kopjeextra virgin olive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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