Calçots and Romesco sauce
This tender onion has its origin in the interior of Catalonia, has been popularized by its sweet taste and its texture in the rest of the country.
Preparation of the calçots:
There is a well-established ceremonial for this barbecue. Calçots are roasted, then, they are put on newspaper to keep the heat. Finally, they are served on the table in a clay tile.
How to eat calçots:
Arrange the calçots in one or two baking trays, without piling them. Wrap them in newspaper and let them rest for 10 minutes so that the heat finishes cooking them. Serve with romesco sauce and eat with your hands.
Recipe of the Romesco sauce to go with calçots
Ingredients
1 head of roasted garlic
4-5 roasted tomatoes
100 gr of roasted and ground almonds
30 gr of toasted and ground hazelnuts
80 cl of extra virgin olive oil
1/2 glass of vinegar
1 ñora (meat soaked)
Salt
chopped parsley
Gloria
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