Appetizer

Calçots con Salsa Romesco

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, orzechy, siarczyny i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

12 szt.calçot, trimmed

romesco sauce

1 szt.red bell pepper, halved and deseeded
2 szt.roma tomato, halved
3 ząbekgarlic clove, unpeeled
0,25 szklankaalmond, blanched
0,25 szklankahazelnut, toasted
1 plasterstale bread, crust removed, toasted or fried
2 łyżkared wine vinegar
1 łyżeczkasmoked paprika
0,25 łyżeczkacayenne pepper(opcjonalnie)
0,5 szklankaextra virgin olive oil
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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