Cream of spring onions with romesco sauce

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Cream of spring onions with romesco sauce
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Cream of spring onions with romesco sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

15

minutes
Cooking time

35

minutes
Calories

382,9

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

50

minutes

Would you like to know how calçots taste, but you don't like to go to a calçotada? Don't you like to stain yourself with ? No Instagram filter to enhance your calçot-eating pose?

Then immerse yourself in Catalan culinary culture with our calçots cream with romesco, a recipe that encapsulates the essence of the season and invites you to enjoy deep, earthy flavors, perfect for any occasion. The calçots, a variety of tender and sweet onion, become the protagonists, enveloping themselves in the softness of the potato and the warm embrace of the cream, while the romesco, with its spicy character and toasted notes, provides that perfect contrast that makes every bite an experience.

To accompany this moment, select a tune from our playlist that complements the preparation, creating a unique atmosphere for cooking. Stir-frying the calçots and tomatoes while the butter melts transforms the kitchen into a stage full of aromas that invites you to dance to the rhythm of the music. The process, although simple, is an act of love for the ingredients and for those who will have the pleasure of savoring this cream.

The preparation of romesco, that sauce with soul, mixes tradition and innovation, offering a play of textures and flavors that caress the palate. Prepare to be transported to Tarragona, where calçotades are a celebration of the land and the community. This recipe is a tribute to the simple transformed into the extraordinary, ideal for sharing and enjoying in good company. With every spoonful of this cream of calçots with romesco, you will not only nourish your body, but also your spirit.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 500 gr calçots

  • 300 gr potatoes

  • 300 ml liquid cream

  • 60 gr butter

  • Salt

  • 2 liters water

  • For the Romesco:

  • 3 roasted garlic

  • 1 c.s. tablespoon chorizo bell pepper pulp

  • 1 Maria cookie

  • 1 small roasted tomato

  • 75 gr crushed toasted hazelnuts

  • 1 pinch of chili

  • 1 dash of vinegar

  • 1 trickle of water

  • Salt

  • 75 ml oil

Pasos

  • Roasting / Blanching the ingredients:
  • Preheat the oven in the broiling position.
  • Use aluminum foil to cover the baking tray, and place the ingredients to be roasted on it.
  • For the cream:
  • Wash the calçots and cut into approximately 3 cm sections.
  • Peel the potatoes and cut into cubes of about 2 cm.
  • In a saucepan over medium heat, melt the butter.
  • Add the calçots and fry for 5 minutes, until lightly browned.
  • Add the potato cubes and pour the 2 liters of hot water.
  • Season with salt and pepper to taste.
  • Bring to a boil and then reduce to a simmer.
  • Cook covered for approximately 30 minutes or until potatoes are completely tender.
  • Use an electric mixer to process everything until a fine and homogeneous cream is obtained.
  • Add the liquid cream, mix well until the cream has a smooth and smooth texture.
  • Correct salt if necessary.
  • Let cool and serve warm, with a spoonful of romesco on top.
  • For the romesco:
  • In a tall bowl, combine the roasted garlic, chorizo bell pepper pulp, cracker, roasted tomato, crushed hazelnuts, a pinch of chili pepper, and a dash of vinegar.
  • Start blending with the blender while gradually adding the oil and a splash of water, until a thick and homogeneous sauce texture is obtained.
  • Season with salt to taste.

Notas

  • These chives typical of Catalonia have a sweet and mild flavor. If they are not available in your area, you can substitute scallions or a mixture of leeks and spring onions, adjusting the quantities to obtain a similar flavor.
  • For a lighter version, you could use half cream, half whole milk or even a vegetable cream if you are looking for a dairy-free option.
    • >
  • For romesco, the deep roasting of the garlic, tomatoes and peppers not only softens them, but also intensifies their flavors, giving the sauce a unique richness. Consider roasting the calçots for the crema, if you want to add a layer of smoky flavor.
    • >
  • When serving, a drizzle (drizzle, NOT Paco Roncero style) of extra virgin olive oil on top of the crema can add an appetizing sheen and rich aroma. Plus, add some croutons for a gourmet finish.

Información nutricional (por ración)*

  • Serving Size: 200g
  • Total number of serves: 6
  • Calories: 382.9kcal
  • Fat: 26.22g
  • Saturated Fat: 17.33g
  • Cholesterol: 93.8mg
  • Sodium: 63mg
  • Potassium: 436mg
  • Carbohydrates: 16.6g
  • Fiber: 3.12g
  • Sugar: 4.72g
  • Protein: 2.35g
  • Vitamin A: 1082IU
  • Vitamin C: 24.33mg
  • Calcium: 89mg
  • Iron: 1.61mg
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Key points of the recipe

  1. Sofrito de Calçots: The key to bringing out the flavor of the cream is in the process of sautéing the calçots well in butter, making sure they cook evenly for the 5 minutes before adding the potatoes.
  2. Cooking and Texture of the Cream: It is important to respect the cooking time of the mixture of calçots and potatoes, as well as to make sure to beat until obtaining a fine cream. The addition of the liquid cream is crucial to achieve the desired texture, smooth and bound.
  3. Balanced Romesco: The preparation of romesco requires a precise balance of ingredients, where the correct roasting of garlic and tomato, together with the correct dosage of vinegar and toasted hazelnuts, will make the difference in the final flavor of this side dish.

Pairing with wine

For a calçot cream with romesco, you should look for a wine that complements the notes of the tender onion of the calçots, as well as the richness of the romesco, a complex condiment that combines toasted (hazelnuts), sweet (roasted tomato), and acidic (vinegar) elements.

A full-bodied white, such as a well-structured Chardonnay, especially if it is from a region with barrels, can be an excellent choice. This type of wine can offer a balance between the richness of the dish, thanks to its creaminess and the depth of the romesco, with its own complexity and toasted notes derived from the wood. In addition, the inherent acidity of the Chardonnay will help cut through the richness of the cream and butter, refreshing the palate.

For those who prefer red wines, you could opt for a young, fruity red, such as a Garnacha from the Montsant DO, which has enough freshness and red fruit notes to complement the sweetness of the roasted calçots without overpowering the subtlety of the dish. Grenache also has a soft tannic profile that will not compete with the creamy texture of the soup.

Avoid very robust wines or those with a high tannic content, such as a Cabernet Sauvignon with a lot of barrel aging, as they could dull the delicate flavor of the calçots and alter the balance with the romesco. We should avoid excessively light wines or wines with high acidity, such as some very citrusy Sauvignon Blancs, as they may not be structured enough to accompany the creamy texture of the soup and the complexity of the romesco.

The pairing must take into account both the body and the flavors of the wine, to ensure that it complements without overpowering the richness and nuances of the cream of calçots with romesco.

Beer pairing

The calçots cream with romesco is a dish with complex flavors, thanks to the combination of earthy ingredients, such as calçots and potatoes, with the rustic and slightly spicy flavors of romesco. To properly pair this recipe, it is essential to consider beers that can complement these flavor profiles without overshadowing them.

A Saison style beer would be ideal to accompany this cream. Saisons are known for their versatility in food pairings, especially with dishes that include earthy flavors and full-bodied sauces. The effervescence and slight acidity of a Saison can cut through the creaminess of the cream, while its spicy and sometimes slightly fruity profile can nicely complement the richness of the romesco and the subtle sweetness of the calçots.

In addition, a Saison is not overly strong in alcohol, which allows it to complement the dish without overpowering it. Its refreshing character also helps prepare the palate for the next bite, thus enhancing the dining experience. This beer balances very well with the creamy texture and unique flavors of the calçots cream with romesco, providing freshness, mild acidity and a spicy touch that envelops and enhances the dish.

It is advisable to avoid very bitter or strong beers, such as IPA (India Pale Ale), as their intensity may clash with the flavors of the romesco and the calçots, providing more of a contrast than a complement. It would also be wise to avoid very roasted or smoked beers, as they could compete with or even overshadow the subtlety of the calçots.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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