- Ingredients: Serves 4
- 8 medium-sized ripe tomatoes, cored
- 1 garlic bulb, sliced in half horizontally
- 100ml extra virgin olive oil, plus extra for drizzling
- 4 red peppers
- 100g blanched almonds
- sea salt
- red wine vinegar
- 20 Calçot onions
Calçot onions with Romesco sauce
Hayden Groves
7th January 2018
Calçot onions with Romesco sauce
Recipe from "back in The Saddle" @3tourCookBook
Calçots are a type of onion that are uniquely grown in Catalonia. They’re traditionally grilled until charred over open fires, before being wrapped in newspaper and eaten with the burnt skin peeled off and dipped into Romesco sauce — this recipe allows you to enjoy all the flavour of this dish with little of the effort.
Ingredients
Method
Preheat the oven to 180°C/350°F/gas mark 4 and preheat the grill.
Put the tomatoes and garlic bulb on a baking tray. Drizzle olive oil into the centres of the cored tomatoes. Take the top off the garlic bulb, drizzle the bottom with oil, and replace the top. Roast the tomatoes and garlic for about 60 minutes until well caramelised but not burnt.
Grill the peppers until well blackened, and then remove the seeds and skin.
Toast the almonds until light golden brown – this will take about 5-6 minutes.
Squeeze out the garlic cloves from the skin, let everything cool, and then blend until smooth in a food processor.
Add 100ml olive oil to emulsify to a sauce. Season with salt and red wine vinegar to taste.
Grill the onions until blackened, wrap in newspaper to rub off the outer skin and serve together with Romesco sauce for dipping.
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