- 4
Ingredients
- 3 bunches scallions, about 15 scallions, as thick as possible
- 1 tablespoon extra virgin olive oil
- 1/4 cup romesco sauce.
Preparation
Step 1
1. Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces.
2. Heat a grill or stovetop grill pan until very hot. Brush the scallions with oil. Grill, turning, until well seared and tender.
3. Arrange on a platter and brush the romesco sauce over the white part of the scallions.
Romesco Sauce
2 dried ñora chiles (available in Spanish markets and online), or 1 ancho chile
4 tablespoons extra virgin olive oil
25 marcona almonds
15 skinned hazelnuts or additional almonds
1 cup small cubes of stale sourdough bread
4 cloves garlic, peeled and sliced
2 jarred piquillo peppers, drained and chopped
1 medium ripe tomato, peeled, seeded and chopped (about 2/3 cup)
2/3 cup dry white wine
1 tablespoon sherry vinegar
1/2 teaspoon smoked Spanish paprika, sweet or hot, or to taste
Salt.
1. Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
2. Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
3. Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
4. Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.
Yield: 1 1/2 cups.