Calcots with Romesco Sauce
Calcots are a type of scallion from Catalonia, Spain. They are traditionally grilled and served with Romesco sauce, a nut and red pepper-based sauce.
Ingredients - Serves 4
- Salt and pepper - To taste
- Vinegar - 2 tablespoons
- Bread - 1 slice, toasted
- Hazelnuts - 1/2 cup, toasted
- Almonds - 1/2 cup, toasted
- Garlic - 2 cloves, minced
- Tomatoes - 2, roasted and peeled
- Red bell peppers - 2, roasted and peeled
- Olive oil - 2 tablespoons
- Calcots - 2 dozen
Let's Get Started
- Preheat the grill to high heat.
- Brush the calcots with olive oil and grill until charred and tender, about 10 minutes.
- While the calcots are grilling, prepare the Romesco sauce. In a food processor, combine the roasted peppers, tomatoes, garlic, almonds, hazelnuts, toasted bread, vinegar, and salt and pepper. Process until smooth.
- Serve the grilled calcots with the Romesco sauce on the side for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 15g
- Carbs: 10g
- Protein: 3g
- Sodium: 500mg
- Sugar: 5g
