Calçots Arrebossats by Joan

630 views

Published on

Tasteful Catalan Recipe

Published in: Self Improvement
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
630
On SlideShare
0
From Embeds
0
Number of Embeds
78
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Calçots Arrebossats by Joan

  1. 1. J o a n R o c a March 2010
  2. 2. <ul><li>40 “calçots” (sort of onion) </li></ul><ul><li>5 tablespoons flour </li></ul><ul><li>1 egg (only yolk will be used) </li></ul><ul><li>200 ml COLD water </li></ul><ul><li>oil (olive oil or sunflower) </li></ul><ul><li>“ Romesco” sauce </li></ul><ul><li>4 “nyores” (sort of dried red pepper) * </li></ul><ul><li>4-5 tomatoes (med size) ** </li></ul><ul><li>garlic (whole bulb) ** </li></ul><ul><li>extra virgin olive oil (2 tablespoons) </li></ul><ul><li>vinegar (a drop) </li></ul><ul><li>bread (toast or fried 50 gr) </li></ul><ul><li>salt (a bit) </li></ul><ul><li>black pepper (up to you) </li></ul><ul><li>100 gr roasted hazelnuts and almonds (1/3 & 2/3) </li></ul><ul><li>(*) Since they’re dried they must be in water (w/o the “cap”) for at last an hour. Afterwards you get the “meet” inside with a teaspoon </li></ul><ul><li>(**) Tomatoes and garlic must be “escalivats”… 30-45 minutes in the oven at 200 ºC … take the goodness out of them. </li></ul>
  3. 3. <ul><li>Recently picked up fresh and tasteful “calçots </li></ul><ul><li>Gosh!! They look so dirty! </li></ul><ul><li>Don’t worry at all… and keep reading </li></ul>
  4. 4. <ul><li>You don’t need to clean them </li></ul><ul><li>Just cut both edges as shown </li></ul>
  5. 5. <ul><li>Once they are cut… take a sharpen knife… and watch out! </li></ul><ul><li>Cut a bit on the green edge </li></ul><ul><li>And get rid off the 4-5 outer layers </li></ul>
  6. 6. <ul><li>Well done!! </li></ul><ul><li>They look great </li></ul><ul><li>I see you’ve cleaned them up a bit with water </li></ul><ul><li>Just perfect! </li></ul>
  7. 7. <ul><li>Drop them into boiling water </li></ul><ul><li>Just boiling for 2-3 minutes … depends on thickness </li></ul>
  8. 8. <ul><li>Let water get away </li></ul>
  9. 9. <ul><li>A paper napkin will help get rid off remaining water </li></ul>
  10. 10. <ul><li>We need to warm the oil… really very hot (you should see bit of smoke… that’s the sign it’s ready!) </li></ul><ul><li>In the meanwhile we prepare the coating stuff… stirring: </li></ul><ul><ul><li>1 egg (only yolk) </li></ul></ul><ul><ul><li>flour (5 tablespoons) </li></ul></ul><ul><ul><li>200 ml COLD water </li></ul></ul>
  11. 11. <ul><li>Each calçot must be properly “dressed” with the coating stuff </li></ul><ul><li>Always the same way… we dress one of them and insert it into the pan… once the oil is very hot… remember!!! </li></ul><ul><li>The same with each one </li></ul>
  12. 12. <ul><li>Here they are!!! </li></ul><ul><li>Less than a minute per each one </li></ul><ul><li>Oil enough to get them covered </li></ul><ul><li>This oil will be useful afterwards for other recipes since it’s clean </li></ul>
  13. 13. <ul><li>Place them on a “grill” </li></ul><ul><li>They will remain dry and crispy </li></ul>
  14. 14. <ul><li>Just as a suggestion how to place them before serving… air passing through will keep coat crispy </li></ul><ul><li>They look just superb, don’t they? </li></ul><ul><li>I can’t help picking up one right now!!! </li></ul>
  15. 15. <ul><li>“ Romesco”… Queen of the sauces!!!! </li></ul><ul><li>Just mix all the ingredients… and you’ve got it </li></ul><ul><li>Take a “calçot”… dip it into “Romesco”… and enjoy!! </li></ul><ul><li>Bon profit!! </li></ul>
  16. 16. J o a n R o c a www.joanphotoroca.blogspot.com

×