1. SOAK the ñora in warm water for 30 min and remove the pulp.
2. TOAST the nuts (180ºC for 10 min in the oven) or buy them already toasted without salt.
3. TOAST the bread.
4. ROAST garlic heads and tomatoes.
5. ROAST the calçots (if you can't find them in your area, you can replace them with leeks). 200ºC about 20 min or until tender.
6. ROMESCO SAUCE: Process the salt to taste, the roasted and raw garlic. Add the dried fruit. Next we add the roasted tomatoes and we are throwing the olive oil by thread (this is what will give us the thickest or lightest texture of the sauce depending on the amount you decide to add. Finally add the slice of bread, the pulp of the girl, salt and pepper to taste Process for several minutes until everything is integrated and a homogeneous texture is obtained.
SOCKS
ALMONDS
HAZELNUTS
HEADS OF GARLIC
GARLIC CLOVES
PEAR OR BRANCH TOMATOES
OLIVE OIL
SLICE OF BREAD
NORA
SALT
BLACK PEPPER
WHITE WINE VINEGAR
20 - 25 units
100g
50g
2 units
1-2 units
4 units
2cl
1 unit
1 unit
w/o
w/o
2 tbsp
OBSERVATIONS / TRICKS :
CLEAN THE CALÇOTS WELL
Before roasting, you have to cut off the top and bottom and remove several harder layers from the outside, as well as pass them through a quick water to remove any remaining dirt.