Tarragona-Region Romesco Sauce
If a trip to Catalonia isn't on your schedule, the good news is that the Spanish specialty food retailer La Tienda is now selling authentic calçots grown in Oregon, through the end of May. Char them on your grill, then slip off the charred part, and dip them in this classic Tarragona-region romesco sauce.
- 1 whole head garlic
- 10 hazelnuts
- 10 almonds
- 1 ripe medium tomato, peeled, seeded, and chopped
- 1 sprig parsley, minced
- 1/2 Teaspoon cayenne
- 1/2 Teaspoon salt
- 1 Teaspoon red wine vinegar
- 3 Tablespoons extra-virgin olive oil
Preheat the oven to 350 degrees.
Put garlic into a small pan and roast for 30 minutes.
Rub skins off hazelnuts and almonds. 10 minutes before the garlic is done, add them to the oven in another small pan to roast.
Let garlic and nuts cool, then separate into cloves. Cut the root end off each clove and squeeze out the garlic into a small bowl.
Pulverize the hazelnuts and almonds with a mortar and pestle or in a spice mill, then combine nuts with garlic, tomato, and parsley and process until smooth.
Transfer the mixture to a medium bowl and stir in the cayenne, salt, vinegar, and oil. Cover and allow to stand at room temperature for 2 to 3 hours before serving.