Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
Calçots con Romesco
A beloved Catalan tradition, calçots are sweet spring onions grilled over an open flame until beautifully charred, then served with a rich, nutty Romesco sauce. This dish is a quintessential winter gathering and celebration.
🧂 Ingrediënten
- 24 Calçots(Look for calçots with firm bulbs and fresh green tops. If unavailable, large spring onions or leeks can be substituted, though the texture will differ.)
- 300 ml Romesco sauce(Store-bought or homemade. Ensure it's a good quality, authentic Romesco.)
- 2 tbsp Olive oil(For brushing the calçots.)
- to taste Salt
👨🍳 Instructies
- 1
Prepare the calçots: Trim the very end of the roots, but leave the white bulb and green stalks intact. Gently wash them under cold water to remove any dirt, being careful not to bruise them. Pat them thoroughly dry with paper towels.
⏱️ 5 minutes - 2
Preheat your grill or barbecue to high heat. You want intense, direct heat. If using an outdoor grill, aim for coals that are glowing red with a light ash coating, or set gas grills to high. Alternatively, you can use a very hot broiler in your oven.
⏱️ 10 minutes - 3
Brush the calçots lightly with olive oil and sprinkle with salt. Arrange them in a single layer directly on the hot grill grates. Grill for approximately 10-15 minutes, turning them every few minutes, until they are tender and the outer layers are blackened and charred. The inside should be soft and cooked through.
⏱️ 15 minutes - 4
Once charred, carefully remove the calçots from the grill. Immediately wrap them loosely in a clean, thick layer of newspaper (traditional) or a clean kitchen towel. Let them steam in the bundle for about 5-10 minutes. This helps to soften them further and makes peeling easier.
⏱️ 10 minutes - 5
To eat, hold the green stalk of a calçot. Gently peel away the blackened outer layer with your fingers, revealing the sweet, tender white and pale green interior. Discard the charred skin.
⏱️ Varies per person - 6
Dip the peeled calçot generously into the Romesco sauce. Traditionally, you hold the calçot up, tilt your head back, and lower the sauced end into your mouth, savoring the smoky, sweet, and nutty flavors.
⏱️ Ongoing
💡 Pro Tips
- ✓The charring is essential for the smoky flavor. Don't be afraid of blackening the outer skin; it's meant to be peeled off.
- ✓The newspaper or towel steaming step is crucial for achieving the perfect tender texture and easy peeling.
- ✓Serve immediately after peeling and saucing for the best experience. It's a very interactive and fun dish to eat!
- ✓Wear a bib! This dish is famously messy but incredibly enjoyable.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Experiment with different grilled vegetables alongside the calçots, such as bell peppers or asparagus.
- If calçots are unavailable, large spring onions or young leeks can be grilled similarly, though the sweetness and texture will be different.
- Serve with other traditional Catalan accompaniments like pan con tomate (tomato bread).