Salsa Calçots

Name: How to cook Salsa Calçots - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 persons
Cuisine: Us

Introduce

Chef :

chef.joana

Salsa Calçots

A sauce originally from Catalonia, from Valls town in the Tarragona province. The sauce is to eat the calçots, a variety of spring onions, which is characterized by a length of 15 to 25 cm and a diameter of 5 cm.

Ingredient

Food ration :

6 persons

Cooking time :

30 min

ripe tomatoes

garlic bulb

slice of wholemeal bread

100 ml

olive oil

almonds or hazelnuts

tbsp of salt

tbsp of rosemary

small dry cayenne pepper

tsp black pepper

tbsp ñora pure (optional)

Cooking instructions

* Step 1

Preheat the oven to 200ºC. Make a cross on the bottom of the tomatoes. Roast the whole garlic and the tomatoes for approximately 20 minutes. Peel off the tomatoes and the garlic.

* Step 2

Blend all the ingredients and add more oil little by little to emulsify the sauce. It has to have a texture that allows an ingredient to be spread on it.

* Step 3

Season with salt and freshly ground black pepper and taste to adjust the seasoning. If you prefer the sauce spicier, add more garlic or a little dry cayenne pepper "bitxo". You can add toasted bread to thicken the sauce more.

* Step 4

Let cold the sauce on the fridge for 1h.

* Step 5

To cook the calçots. Preferably roasted over the flame. When the outer layers are black and they are soft inside, are ready to eat. They are eaten by peeling the outer layers and dipping the calçot in the sauce.