Romesco sauce for calçots

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Calçots sauce (or romesco sauce for calçots)
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Calçots sauce (or romesco sauce for calçots)

Recipe by Bernie Torras
0.0 from 0 votes
Course: Sauces and dressingsDifficulty: Easy
Rations

8

rations
Preparation time

20

minutes
Cooking time

20

minutes
Calories

314

kcal
Refrigerator time

1

minute
Total time

40

minutes

Discover 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

Nutritional facts (per serving)*

  • Serving Size: 80g
  • Calories: 314kcal
  • Fat: 30g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 375mg
  • Potassium: 285mg
  • Carbohydrates: 9g
  • Fiber: 2.5g
  • Sugar: 3g
  • Protein: 4.5g
  • Vitamin A: 562.5IU
  • Vitamin C: 10mg
  • Calcium: 60mg
  • Iron: 1mg
If you are looking for 10

Key points of the recipe

  1. Cooking the tomatoes and garlic: Be sure to blanch and scald the tomatoes and garlic well, as this will provide the flavor base for the sauce. Peel the tomatoes and carefully remove the seeds, reserving the water from the tomatoes in case you need to adjust the consistency of the sauce later.
  2. Processing the ingredients: Gradually grind the ingredients in a food processor or powerful blender, starting at low speed and increasing progressively. This will help to obtain a homogeneous and smooth texture, preventing the sauce from getting too hot and changing flavor.
  3. Flavor adjustment: Taste the sauce and adjust the flavor at the end, adding more raw garlic or salt according to your preference. Remember that the vinegar flavor intensifies when the sauce is hot, so it is best to rectify once the sauce has cooled.

Pairing with wine

Romesco sauce has intense and complex flavors thanks to the dried fruits, garlic, tomatoes and ñora pulp. A wine that could pair well with this recipe is a young and fresh white wine, such as an Albariño or a Verdejo. These wines have a balanced acidity and fruity notes that can complement and refresh the palate against the intensity of the romesco sauce.

You could also opt for a rosé wine, such as a Garnacha rosé, which has good acidity and fruity notes, helping to cleanse the palate and counteract the richness of the sauce.

Beer pairing

To pair this sauce with a beer, you could opt for a Belgian-style beer, such as a Witbier or a Saison. These beers are light, refreshing and have a spicy touch that can complement well the flavors of the romesco sauce. The carbonation of the beer will also help cleanse the palate and balance the richness of the sauce.

Another option would be an American Pale Ale style beer, which has moderate bitterness and citrus notes, which can help enhance the flavors of the sauce and provide a counterpoint to its richness.

Careful!

Typical allergens

Good thing it’s allergen-free!

* 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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