Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsiyon
Cuisine: spanish
Ingredients: 12 adet calçot trimmed; 1 adet red bell pepper halved and deseeded; 2 adet roma tomato halved; 3 diş garlic clove unpeeled; 0,25 su bardağı almond blanched; 0,25 su bardağı hazelnut toasted; 1 dilim stale bread crust removed, toasted or fried; 2 yemek kaşığı red wine vinegar; 1 çay kaşığı smoked paprika; 0,25 çay kaşığı cayenne pepper (isteğe bağlı); 0,5 su bardağı extra virgin olive oil; 1 çay kaşığı salt; 0,5 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: gluten, kuruyemişler, sülfitler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

12 adetcalçot, trimmed

romesco sauce

1 adetred bell pepper, halved and deseeded
2 adetroma tomato, halved
3 dişgarlic clove, unpeeled
0,25 su bardağıalmond, blanched
0,25 su bardağıhazelnut, toasted
1 dilimstale bread, crust removed, toasted or fried
2 yemek kaşığıred wine vinegar
1 çay kaşığısmoked paprika
0,25 çay kaşığıcayenne pepper(isteğe bağlı)
0,5 su bardağıextra virgin olive oil
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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