Stomach Virus Houston October 2010

Calçots my way

Easter

We were at the farm in Morella (Els Ports, Castellón) in the middle of nowhere. It was raining, so little time to stroll inviting. Moreover, the fates have partnered to take my phone and no ebook, so what could I do? invent recipes for cooking, sleeping and eating. Good plan right?. In those days have left a lot of recipes that will go up gradually.

The first is to upload these calçots that my friend had bought and I suggested to the Romesco sauce. All but although we had tried to intuit what was made, we did not know exactly how it was done. So we made a Romesco sauce to 'our way' that was delicious. I'll leave the recipe.

Ingredients:

broiler Calçots

a huge handful of nuts (we decided to almonds, cocoa, cashews, hazelnuts, walnuts ... and all that pillábamos in the bag or mixed nuts)

two

roasted tomatoes 6 cloves of roasted garlic and salt

oil to taste (the best was how attentive he was called, the dog, learning to prepare the sauce, did not lose view mortar)

Place nuts in a mortar and grinding them yourself time to go. You can also do it with a breaker-robot but it was better, given the environment, do it in a mortar. Let these nuts to dust, literally.

While you've turned a huge fire where roast spring onions in the fire and before that, put two tomatoes in foil to roast in the fire and another packet with the garlic cloves. Once the notes cuddly, packages, bring them out and end the Romesco sauce while someone is watching the fire and preparing the great calçotada.

Carefully Peel the tomatoes and add them to the ground nuts. Do the same with the roasted garlic and unifies all these ingredients into a paste more or less homogeneous (that leave you a bit of roasted garlic or a piece of hazel, it's almost more pleasure than discomfort.) Add a handful of salt (test to see if you need more) and a drizzle of olive oil, mix again and form a puree all ingredients.