INGREDIENTS (for 20 persons)


  • 250g of Coselva roasted almonds
  • 250g of Coselva roasted hazelnuts
  • 100g of Coselva pine nuts
  • 1kg of roasted tomatoes
  • 3 heads of roasted garlic
  • 2 roasted onions
  • 4 raw garlic cloves
  • 1 tablespoon of sweet paprika
  • 6 hydrated ñora peppers (pulp only)
  • 2 carquinyolis (almond cookies)
  • 1 liter of extra virgin olive oil
  • 2 hard-boiled eggs
  • 1 cup of vinegar
  • A sprig of Santa Maria herb
  • Parsley
  • Salt

Shop the ingredients for the recipe!

ROASTED ALMOND PIECES 500g

ROASTED HAZELNUTS 300g

PINE NUTS 120g

EXTRA VIRGIN OLIVE OIL 1L (FILTERED)

STEPS TO FOLLOW


1. Roast the ingredients

Preheat the oven to 180°C.

Roast the tomatoes, garlic, and onions in the oven for about 45 minutes or until they are tender and slightly golden.

Hydrate the ñoras in hot water for 10 minutes. Extract the pulp.

2. Blend

In an electric blender, start by adding the wet ingredients (except for the oil and vinegar).

Then add the solid ingredients.

Gradually incorporate the vinegar and then the oil, until achieving the desired texture of the sauce.

Adjust the salt to taste.

Continue blending until you get a smooth and homogeneous sauce.

3. Serve

Serve the freshly made romesco sauce with cooked calçots.

Tips

Make sure the roasted ingredients are completely cool before blending.

For a thicker sauce, consider adding some breadcrumbs or crushed biscuits.



 
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