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Рецепт Grilled Knob Onions With Romesco Sauce
by Global Cookbook

Grilled Knob Onions With Romesco Sauce
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Ингредиенты

  • 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)

Инструкции

  1. 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.
  2. 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.
  3. Preheat a grill or possibly broiler, and preheat an oven to 400 degrees.
  4. 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.
  5. 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.
  6. This recipe yields 4 to 6 servings.