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.
Algupärase retsepti autor: Forkin
- Koguaeg
- 50 min
- Portsjonid
- 4
- Raskusaste
- Keskmine
Allergeeniteave: võib sisaldada gluteen, pähklid, sulfitid ja puupähklid. Allergia korral kontrolli alati koostisosade pakendeid.
Ettevalmistus
Koostisosad
Kuvamiseks teisendatud; retsepti kogused jäävad samaväärseks.
Koostisosad
- 12 tkcalçot, trimmed
romesco sauce
- 1 tkred bell pepper, halved and deseeded
- 2 tkroma tomato, halved
- 3 küüsgarlic clove, unpeeled
- 0,25 tassalmond, blanched
- 0,25 tasshazelnut, toasted
- 1 viilstale bread, crust removed, toasted or fried
- 2 slred wine vinegar
- 1 tlsmoked paprika
- 0,25 tlcayenne pepper(valikuline)
- 0,5 tassextra virgin olive oil
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
Vahendid
bowl · grill · plastic wrap · food processor · baking sheet · parchment paper
Valmistamine
Samm-sammult
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Umbes 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.
Umbes 25 min
Koka märkus: 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.
Umbes 10 min
- 5
While the pepper steams, peel the roasted garlic cloves and set aside.
Umbes 2 min
- 6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
Umbes 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.
Umbes 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.
Umbes 2 min
Koka märkus: 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.
Umbes 5 min
- 10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
Umbes 2 min
- 11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
Umbes 15 min
Koka märkus: 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.
Umbes 5 min
Koka märkus: 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.
Umbes 1 min
Säilita õigesti
Store leftover Romesco sauce in an airtight container in the refrigerator.
Romesco sauce is best served at room temperature. Calçots are best eaten fresh.
Veel retsepte
Kõik retseptidFeta, spinati ja puuviljade salat mee-sidruni kastmega
This refreshing salad combines tender spinach with sweet cantaloupe, juicy strawberries, and savory feta cheese. A simple honey-lemon vinaigrette brings all the flavors together for a light and satisfying meal.
15 min 218 kcalSuvikõrvitsa ja õuna krõbistik
Nutika ideena jäljendab õrn suvikõrvits küpsetatud õunte tekstuuri ning peitub klassikalise krõmpsuva kaerapuru all. See soe vürtsikas krõbekook on suurepärane viis kasutada suvikõrvitsat ootamatus maiuses.
1 t 20 min 451 kcalSoolane Pongal
See kosutav ja toitev Lõuna-India hommikusöök sisaldab koos aromaatsete vürtsidega küpsetatud riisi ja läätsi. See on terviklik ja rahuldust pakkuv viis päeva alustamiseks ning seda nauditakse sageli chutney või sambari kõrvale.
35 minPanzanella salat
See värskendav Toscana leivasalat ühendab küpsed suvised tomatid krõmpsuva kurgi, punase sibula ja värske basiilikuga. Kuivanud leib imab endasse särtsaka vinegreti ning loob mõnusa tekstuuri ja maitse.
50 min 296 kcalSinihallitusjuustu ja pirni salat
This simple yet elegant salad features ripe pear halves filled with a creamy blue cheese mixture. A light cream sauce is drizzled over the top, making it a perfect appetizer or light lunch. A final dusting of paprika adds a touch of color and warmth.
45 min 184 kcalLahana sarma (Türgi täidetud kapsalehed)
Lahana Sarma on maitsekad täidetud kapsarullid, traditsiooniline Türgi roog. Kapsalehed täidetakse maitsestatud riisi ja hakkliha seguga ning hautatakse aeglaselt soolakas tomatipõhises kastmes pehmeks ja maitsvaks. Lohutav ja toitev eine kogu perele.
2 t 25 min 353 kcalGamopilafo (Kreeta pulmariis)
Gamopilafo on rikkalik ja maitseküllane riisiroog, mida serveeritakse traditsiooniliselt Kreeta pulmades. Selles küpsetatakse õrn liha (lambaliha, kitseliha või kukk) soolakas puljongis, segatakse seejärel riisiga ja viimistletakse rohke staka-võiga. See retsept pakub ehtsa Kreeta pidusöögi maitseelamust.
3 t 1087 kcal