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Greetings, lovers of good food. Today I share a typical dish of Catalan cuisine. It is served with "romesco" sauce and is eaten without cutlery.
Calçots are a kind of onion typical of this season of the year. To cook them you have to pass them through the fire until the outside looks burnt, while inside the heart remains tender and juicy. They are served in a clay tile to keep them warm for a longer period of time. When it is time to eat them, just remove the outer part, dip them in the sauce and savor.
Romesco sauce:
Olive oil
Toasted almonds
Tomato
Garlic
Spicy red pepper
Salt
Vinegar
Fried bread
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Saludos, amantes del buen comer. Hoy comparto un plato típico de la cocina catalana. Se sirve con salsa "romesco" y se come sin cubiertos.
Los calçots son una especie de cebolla propia de esta estación del año. Para cocinarlos hay que pasarlos por el fuego hasta que la parte exterior parece quemada, mientras que en el interior el corazón permanece tierno y jugoso. Se sirven en una teja de arcilla para que permanezcan calientes durante más tiempo. A la hora de comerlos solo hay que quitar la parte exterior, mojarnos en la salsa y saborear.
Salsa romesco:
Aceite de oliva
Almendras tostadas
Tomate
Ajo
Ñora
Sal
Vinagre
Pan frito
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