Salsa "Romesco", a typical sauce from Catalonia
A typical dish from Catalonia are the "calçots" (= spring onions) with Romesco sauce. A tasty dressing made from almonds and hazelnuts.
Servings: 1 portion
Equipment
- oven
- food processor
Ingredients
- 2 ñoras is a Spanish dried round sweet pepper
- 2 slices bread inside of old bread
- 100 ml olive oil indien nodig, zorg voor extra
- 1 tblspoon vinegar
- 40 gr hazelnuts raw and peeled
- 40 gr almonds raw and peeled
- 1 clove garlic
- 2 guindillas mini dried chili pepper (can be replaced with 1/4 tsp chili powder)
- 3 tomatoes middle sized
- 1 tspoon sweet paprika powder
- 1 spinch salt
Instructions
- At least 6 hours before you want to make the sauce, put the ñoras in water. This can also be done the night before.
- Preheat the oven to 180º. Cut the tomatoes in half and place the sliced part on a baking tray lined with parchment paper. Put them in the oven for 30 minutes.
- 15 minutes before the time has expired, put the garlic cloves and nuts in the oven as well. This way the garlic can cook a little and it becomes less spicy. The nuts will toast. You can toast the nuts separately in a pan over low heat, if preferred
- Remove the ñoras from the water and make a notch so that the water can come out. Cut them in half. The intention is now that you, for example, scrape the pulp from the ñora with the back of a knife. This is a thin layer but does add flavor to the sauce.
- Remove the tomatoes from the oven, let cool down. You can now easily remove the tomato pulp from the skin.
- In a blender / cutter you put all the ingredients: pulp of the ñoras, tomato (without skin), nuts, olive oil, vinegar, guindillas or chili powder, garlic, salt and the inside of the bread. Mix everything into a homogeneous whole. If it is too consistent, you can add a little water or extra oil. Taste and season if necessary.
Notes
According to annual custom,in Catalonia, the "calçots" are placed on the BBQ. The blackened outer skin is removed and eaten together with the Romesco as a delicacy.
