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Picture this. Blue skies. Brilliant sunshine. Crisp air. Surrounded by nothing but trees and mountains.

And just when you think it can’t get any better, the sweet, smoky smell of vegetables cooking on a wood grill hits you. Sounds amazing, doesn’t it? Well, it is.

Of all the wonderful childhood memories I have, that, right there, is probably one of my favorite ones.

Every year in early spring,  we used to go right outside Barcelona to enjoy what’s called a  “Calçotada”. Huge, thick green onions grilled to perfection and dipped in romesco sauce. So juicy, we had wear bibs to eat them. So, so good…

As kids, it was the perfect place for me, my sisters and my cousins to just be free, run around and spend good quality time together. A nice break from the busy, crowded, noisy city. Our “happy” place.

I wish I could bring to you the feeling of being there, the peace, the calm, the pure and simple joy.

Since I can’t do that, I’ll give you a piece of it with this recipe. So you can create your own memories, and find your “happy “place through them. Hope you enjoy it.

Have a great week,

Vicky

Prep time: 15 minutes

Cooktime: 45 minutes

Ingredients (serves 2)

  • 8 spring onions
  • About 1/4 tsp extra virgin olive oil for each spring onion
  • Romesco sauce* for dipping (recipe follows)
  1. Pre-Heat oven at 400F
  2. Drizzle each spring onion with extra virgin olive oil and wrap them individually in aluminum foil
  3. Place wrapped onions in baking sheet and bake for 30 minutes
  4. Remove the baking sheet from the oven and carefully unwrap each onion ( They will be hot !)
  5.  Bake them again for another 15 minutes until the skin starts to become really dark.
  6. Serve the Spring Onions hot with the romesco sauce.
  7. Before eating the onions remove the outer layer, dip de soft spring onion in the Romesco Sauce.
  8. ENJOY! from May I have that Recipe.

Romesco Sauce

Prep time: 15 minutes

Cook time: 45 minutes + 1 hour to let the vegetables rest

Ingredients:

  • 2 medium red  bell peppers
  • 2 plum tomatoes
  • 1 head of garlic
  • 2 tbsp extra virgin olive oil
  • 1 slice of old italian or french bread ( you can substitute one slice of sandwich bread or Gluten-free bread)
  • 1 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1 tsp sweet paprika
  • 1/2 cup chopped roasted hazelnuts or almonds
  1. Pre-Heat oven at 400F
  2. Cut the Bottom of one  head of garlic and wrap it in aluminum foil
  3. Place peppers, tomatoes and garlic on a large baking sheet.
  4. Bake for 30 minutes. Remove tomatoes and garlic from the baking sheet.
  5.  Carefully place the tomatoes in a glass bowl while still hot. Cover the bowl with plastic wrap. Set the garlic aside.
  6. Continue baking the peppers for another 15 minutes.
  7. Carefully place the peppers while hot in the glass bowl with the tomatoes and cover the bowl with plastic wrap. This process will make it easier to peel the peppers and tomatoes once cooled. Let sit, covered, for 1 hour
  8. When the peppers and tomatoes are cool, remove the skin and  pepper seeds
  9. Squeeze about 5 cloves of roasted garlic into the bowl containing the roasted peppers and tomatoes.  Add extra virgin olive oil, salt, sweet paprika and red wine vinegar.
  10. Pour everything into a food processor. Add bread and chopped hazelnuts and pulse a few times until smooth.
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