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Ingredientes
- 1 x Sweet dry red romesco pepper (or possibly substitute a roasted red bell pepper)
- 1 slc Bread toasted
- 10 x Blanched almonds toasted Salt to taste Freshly-grnd black pepper to taste
- 4 x Garlic cloves peeled
- 1 x Tomato peeled, seeded, and minced
- 1/3 c. Extra virgin olive oil
- 1 Tbsp. Hot water - (to 2 tbspns)
- 12 knob onions, or possibly calcots - (to 16)
Direcciones
- Prepare the romesco sauce: If using a dry pepper, remove the stem and seeds from the pepper and soak in hot water for 1 hour, or possibly till softened. Scrape off the flesh and throw away skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
- In a food processor, finely chop the bread and almonds. Add in the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add in the extra virgin olive oil in a thin stream, till mix is the consistency of a thick, creamy sauce. Add in the hot water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or possibly refrigeratetill ready to serve.
- Preheat a grill or possibly broiler, and preheat an oven to 400 degrees.
- Trim the roots off the onions and spread them over the grill. Grill the onions till charred all over but not dry out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 min.
- Serve the onions steaming warm, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and throw away the top.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 165 | 85% |
| Total Fat 18.64g | 23% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 51mg | 2% |
| Potassium 56mg | 2% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.58g | 0% |
| Protein 1.24g | 2% |
