Calçots sauce (or romesco sauce for calçots)
Recipe by Bernie Torras
Course: Sauces and dressingsDifficulty: Easy
Rations
8
rationsPreparation time
20
minutesCooking time
20
minutesCalories
314
kcalRefrigerator time
1
minuteTotal time
40
minutesDiscover the exquisite taste of romesco sauce, a classic to accompany calçots!
This quick and easy recipe combines toasted almonds, hazelnuts, ripe tomatoes, garlic and other delicious ingredients for a rich and aromatic sauce. Perfect with meat, fish and vegetables, romesco sauce is the special touch that will make your meals unforgettable. Get ready to cook to the rhythm of our playlist and surprise your guests with this delicious and authentic salsa. Enjoy your meal!
Modo cocción
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredients
250 g toasted marcona almonds
125 g roasted hazelnuts
400 ml olive oil
50 ml vinegar
3 c.c. salt
3 c.c. ñora pulp
8 ripe tomatoes
7 garlic
4 maria cookies or carquinyolis
Steps
- Start by blanching and blanching the tomatoes. You can do it in the oven or by immersing them in boiling water. Then, peel the tomatoes and remove the seeds if they have them. If you blanched the tomatoes with water, dry them and reserve the tomato water for later use if necessary.
- Separate one garlic and set aside. Blanch the remaining garlic in the oven or microwave until tender.
- In a food processor or powerful blender, add the almonds, hazelnuts, roasted tomatoes, olive oil, salt, roasted garlic, vinegar, crackers and ñora pulp. Grind the ingredients at low power, and increase it little by little, without rushing.
- Make circular movements with the grinding arm to ensure a homogeneous and smooth mixture.
- Add the vinegar and a small piece of the reserved raw garlic. The amount of raw garlic will depend on the strong flavour you want in the sauce.
- Taste the sauce and adjust the flavour if necessary, adding more raw garlic or salt according to your preference.
Notes
- The more tomato you use in the recipe, the clearer the sauce will be.>
- If you wish, you can add chilli pepper to the sauce, but bear in mind that it will give it a spicy touch.
- If the sauce has thickened too much, you can add a little of the reserved tomato water to lighten it.
- It is advisable to prepare the romesco sauce a day in advance, as the ingredients will be hot and the flavor will change as it cools. The vinegar is much more noticeable when the sauce is hot.
Equipment
- Batidora y trituradora de mano 600wVer precio
Nutritional facts (per serving)*
- Serving Size: 80g
- Calories: 314kcal
- Carbohydrates: 9g
- Protein: 4.5g
- Fat: 30g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 375mg
- Potassium: 285mg
- Fiber: 2.5g
- Sugar: 3g
- Vitamin A: 562.5IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 1mg