Appetizer

Calçots con Salsa Romesco

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

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje gluten, oreščki, sulfiti in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

12 koscalçot, trimmed

romesco sauce

1 kosred bell pepper, halved and deseeded
2 kosroma tomato, halved
3 strokgarlic clove, unpeeled
0,25 skodelicaalmond, blanched
0,25 skodelicahazelnut, toasted
1 rezinastale bread, crust removed, toasted or fried
2 žlicared wine vinegar
1 žličkasmoked paprika
0,25 žličkacayenne pepper(neobvezno)
0,5 skodelicaextra virgin olive oil
1 žličkasalt
0,5 žličkablack pepper, freshly ground

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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