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Recipes for cooking: roasted calçots and their sauce with extra virgin olive oil Spelunca Espluga Calba DO Garrigues


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.

  1. Cut the roots of the calçots and a few centimeters from the top of the leaves.
  2. 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.
  3. 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. >
  4. 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.