Chupa here is one for you - Catalan cuisine -Calcots amb Romesco

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Calcots amb romesco

 

This is grilled tender onions (leeks) and romesco sauce. It is a

traditional spring dish that is very popular in Catalonia today. It

is served at restaurants with plastic gloves and a bib (very messy)

 

You will need lots of green onions, and a grill. Grill them whole,

wrap in newspaper to maintain warm and serve. Then they are

traditionally served all wrapped in newspapers inside a roof tile (the

red curved ones). These get black, hence the messy part. Peel the

blackened skins from the onions and dip the inner part in romesco

sauce (recipe below). It is so good!

 

I have been asking my dad what are these (calcots) (by the way, the

spelling is with a symbol under the second c, not available in this

keyboard). Are they leeks? green onions/scallions? or regular

onions that have not been allowed to mature? he tells me it is the

latter, regular onions that are immature. I would use either

scallions (maybe the large Mexican ones?) or immature leeks or onions.

If you grow, just pick them immature.

 

Romesco

 

Ingredients:

4 medium-size ripe tomatoes (1-3/4 lb. total), cored

1 head garlic, sliced in half crosswise

2 Tbs. plus 1/3 cup extra-virgin olive oil

1-1/2 oz. (1/4 cup) blanched almonds

1-1/4 oz. (1/4 cup) peeled hazelnuts

1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly

flat (this is a substitution that is the most similar to nyora, the

real peppers used in this dish).

1 tsp. kosher salt or sea salt; more to taste

2 to 3 Tbs. red-wine vinegar

2 Tbs. red wine, if needed

1 slice stale white bread, torn and fried in olive oil, if needed

 

Preparation:

 

Heat the oven to 375°F. Put the tomatoes and one half of the garlic

head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the

cored tomato wells and on top of the garlic half. Roast until the

tomatoes and garlic are well caramelized but not burnt, about 90

minutes. From the remaining half head of garlic, coarsely chop 1 Tbs.

garlic and put it in a food processor.

 

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a

small sauté pan over medium heat. Toast the almonds and hazelnuts in

the pan, shaking the pan or stirring so they don't burn, until golden

brown, 5 to 6 minutes. Cool the nuts on a paper towel and then put

them in the food processor. You can also dry roast/toast if you are

watching the calories, it works well too.

 

If using a dried chile, sear it in the same small pan over medium-high

heat (keep it flat with a spatula or a fork) until a smoke wisp

appears, about 10 seconds per side. Soak it in 1 cup hot tap water

until soft, about 15 minutes. Drain and put the chile in the food

processor.

 

When the tomatoes and garlic are caramelized, let them cool. Pinch off

the tomato skins (discard them) and squeeze out the garlic pulp. Put

the tomatoes and garlic pulp in the processor. Add the salt and start

the processor, pouring in the remaining 1/3 cup olive oil in a slow,

steady stream, as if making mayonnaise. Add the vinegar, pulse to

incorporate, and taste; the sauce should have some zing, so add more

if needed. Add salt to taste. Process the romesco until it comes

together as a sauce which should be thick and creamy. If it seems too

thick, add 1 or 2 Tbs. red wine. If it's too thin, add fried bread,

pulsing a few more times.

 

roseta @ los angeles

 

 

 

 

, " recetta " <alcovi wrote:

>

> Anything you have time for would be much appreciated. Thankyou, Rose.

> Chupa

>

> " rosetalleo " <rosetalleo@> wrote:

> >

> > Chupa, yes, this is the city where I was born. It does have some

> very > interesting architecture for sure. I left when I was a baby

>

> I will post a few Catalan recipes as time permits. It is unfortunate

> >

>