Appetizer

Calçots con Salsa Romesco

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

O rețetă originală de Forkin

Durată totală: 50 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține gluten, nuci, sulfiți și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

12 buc.calçot, trimmed

romesco sauce

1 buc.red bell pepper, halved and deseeded
2 buc.roma tomato, halved
3 cățelgarlic clove, unpeeled
0,25 canăalmond, blanched
0,25 canăhazelnut, toasted
1 feliestale bread, crust removed, toasted or fried
2 lingurăred wine vinegar
1 lingurițăsmoked paprika
0,25 lingurițăcayenne pepper(opțional)
0,5 canăextra virgin olive oil
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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