Sauce for Calçots (Forkis recipe)

A creamy and flavor-packed sauce perfect for calçots, with a base of raw marcona almonds, roasted hazelnuts, and pine nuts that gives it a smooth and intense texture.
appetizer
sauce
traditional
vegan
vegetables
vegetarian
Ingredients
Measurement units

Ingredients

  • 200 graw marcona almonds
  • 200 gtoasted hazelnuts
  • 200 gpine nuts
  • 1 roasted red pepper
  • 8 ripe tomatoes (roasted)
  • 1 capgarlic (escalivada)
  • 2 nyores (OPTIONAL)
  • toasted bread, or sponge cake, or almond biscuits or maria cookies
  • extra virgin olive oil
  • mild vinegar (a cava vinegar, apple vinegar, ..)
  • Julier
  • sweet paprika
  • salt
Nutritional Information

Per 100 g

Calories
239 kcal
Protein
6.6 g
Fat
20.3 g
Carbohydrates
10.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Roast the pepper, head of garlic, and ripe tomatoes in the oven at 200°C for 25-30 minutes, until the skin is charred and can be peeled off easily.
  2. Soak the ñoras in a bowl with cold water for 30 minutes. It is important that the water is cold to not alter the flavor.
  3. After 30 minutes, remove the seeds from the ñoras and scrape out the pulp with a small spoon or knife.
  4. Clean the roasted pepper, tomatoes, and head of garlic, and place them in the blender jar.
  5. Add the almonds, hazelnuts, pine nuts, toasted bread (or substitutes), and a tablespoon of sweet paprika to the jar with the vegetables.
  6. Also incorporate the flesh of the ñoras into the blender jar with the rest of the ingredients.
  7. Add a tablespoon of water and one of vinegar. Blend everything with the blender until you obtain a homogeneous paste.
  8. Gradually add the olive oil, blending as you pour, until the sauce has a creamy consistency, neither too thick nor too diluted.
  9. Finally, adjust the salt, pepper, and vinegar to taste, taking care not to overdo it with the vinegar.
Recommendations & Tricks
  • Ensure the tomatoes, red pepper, and garlic are well roasted, meaning the skin should be easy to remove and the flesh should be tender and sweet.
  • Lightly toast the raw marcona almonds before adding them to the sauce to intensify their flavor.
  • Soak the ñoras for at least 20 minutes in warm water before scraping off the pulp and adding it to the mixture.
  • Use a good food processor to grind the nuts evenly, this will help you achieve a smooth texture.
  • Consider adding a touch of extra virgin olive oil while blending the ingredients to obtain a creamier sauce.
  • Gradually add toasted bread or crushed carquinyolis to achieve the desired consistency, adjusting according to your taste.
  • Adjust with salt and pepper at the end to balance the flavor of the sauce.
Original recipe
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    Sauce for Calçots (Forkis recipe) | The Catalan Table