Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 порции
Cuisine: spanish
Ingredients: 12 шт. calçot trimmed; 1 шт. red bell pepper halved and deseeded; 2 шт. roma tomato halved; 3 зубчик garlic clove unpeeled; 0,25 стакан almond blanched; 0,25 стакан hazelnut toasted; 1 ломтик stale bread crust removed, toasted or fried; 2 ст. л. red wine vinegar; 1 ч. л. smoked paprika; 0,25 ч. л. cayenne pepper (необязательно); 0,5 стакан extra virgin olive oil; 1 ч. л. salt; 0,5 ч. л. 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.

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать глютен, орехи, сульфиты и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

12 шт.calçot, trimmed

romesco sauce

1 шт.red bell pepper, halved and deseeded
2 шт.roma tomato, halved
3 зубчикgarlic clove, unpeeled
0,25 стаканalmond, blanched
0,25 стаканhazelnut, toasted
1 ломтикstale bread, crust removed, toasted or fried
2 ст. л.red wine vinegar
1 ч. л.smoked paprika
0,25 ч. л.cayenne pepper(необязательно)
0,5 стаканextra virgin olive oil
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

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

Разогрев

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