Calcots with Romesco Sauce

Ingredients

Calcots

12

Olive oil

2 tablespoons

Salt and pepper

to taste

Red bell peppers

2, roasted and peeled

Tomatoes

2, ripe

Garlic

2 cloves

Almonds

1/4 cup, toasted

Hazelnuts

1/4 cup, toasted

Bread

2 slices, toasted

Vinegar

2 tablespoons

Instructions

1. Preheat the grill to high heat.
2. Clean the calcots, removing any dirt and the outer layer. Brush them lightly with olive oil and season with salt and pepper.
3. Place the calcots on the grill. Grill them until they are charred on the outside and tender on the inside, about 10 minutes. Turn them occasionally to ensure even grilling.
4. While the calcots are grilling, prepare the Romesco sauce. In a food processor, add the roasted red bell peppers, ripe tomatoes, garlic cloves, toasted almonds, toasted hazelnuts, toasted bread, and vinegar. Season with salt and pepper to taste.
5. Process the mixture until it forms a smooth, rich sauce. If the sauce is too thick, add a little olive oil and blend again.
6. Serve the charred calcots hot, with the Romesco sauce on the side for dipping. Enjoy this traditional Spanish dish by peeling the charred outer layer of the calcots, dipping the tender insides in the sauce, and eating them with your hands.