Ingredients for 4 people:
1 bunch of about 30 calçots (spring onions), 2 garlic cloves, 1 nyora, 10 toasted almonds, 10 toasted hazelnuts, 1 medium or 2 small chillies, 2 ripe tomatoes, parsley, extra virgin olive oil Spelunca and salt.
- Cut the roots of the calçots and a few centimeters from the top of the leaves.
- Roast them if possible on the barbecue or in the oven until cooked through and have a soft inside. Let them rest wrapped in paper for about 10 minutes.
- Remove the seeds from the nyora and moisten. Handle the tomatoes, peel and set aside. Mix the garlic, almonds, hazelnuts, nyora pulp, tomato flesh, chilli, a few sprigs of parsley, a pinch of salt and a good drizzle of olive oil with the blender. >
- Serve the roasted calçots on a tile in the traditional way or, if not on a tray. Divide the sauce into individual containers so you can wet them.