-
30
minPrep Time -
20
minCook Time -
50
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:nuts
- Seasons:spring
- Cuisines:
- Courses:dinner
Recipe Description
Calçots con Romesco is a revered Catalan dish, embodying the essence of a social and flavorful dining experience, traditionally enjoyed from late winter through spring. This vegan rendition honors the age-old tradition by offering grilled spring onions (calçots) paired with an exquisitely rich and nutty Romesco sauce. The preparation begins with grilling the calçots to achieve a perfect char, bringing out their natural sweetness. The Romesco sauce, a blend of tomatoes, roasted red peppers, almonds, garlic, and a hint of vinegar, complements the smoky and tender calçots with its complexity and depth of flavor. This dish not only promises a culinary adventure into the heart of Catalan cuisine but also offers a delightful option for those pursuing plant-based diets. Designed to be shared, it serves as a perfect centerpiece for gatherings, inviting everyone to partake in the hands-on enjoyment of dipping and savoring each bite.
Ingredients
- 2 ripe tomatoes
- 1 large red bell pepper
- 1/2 cup almonds, toasted
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tbsp sherry vinegar
- 1 slice of bread, toasted
- Salt to taste
- Parsley for garnish
Steps:
- Preheat the grill to medium-high heat.
- Grill calçots for about 2-3 minutes on each side until charred and tender.
- Roast the tomatoes and red bell pepper on the grill until charred. Allow to cool, then peel and deseed.
- In a blender, combine the roasted tomatoes, red pepper, almonds, olive oil, garlic, sherry vinegar, and toasted bread. Blend until smooth. Season with salt to taste.
- Serve the grilled calçots with the Romesco sauce on the side, garnished with parsley.
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