Charred Leeks with Romesco Sauce

This is a dish that is inspired by the Catalan Calçot onions that are grilled and served with Romesco sauce. Here, leeks are charred in a dry skillet and then covered, while they are hot, to let them steam until they are mellow and soft. Serve with a spicy Romesco sauce.

You will need

  • 2 – 3 leeks.
  • A handful each of hazelnuts and almonds
  • One tomato.
  • 5 – 6 cloves of garlic with the skin on.
  • A couple of sprigs of parsley.
  • Chiliflakes and cayenne to taste.
  • Salt.
  • 1 tbsp sherry vinegar.
  • About 3 – 4 tbsp olive oil.

Do like this

  1. Roast the nuts in a dry skillet.
  2. Cut the tomato in quarters and char it together with the garlic in a dry skillet. Peel the garlic and chop the tomatoes with the skin.
  3. Pound the nuts and garlic in pestle.
  4. Add the tomatoes and vinegar. Taste with salt, chiliflakes and cayenne.
  5. Add olive oil so that you get a chunky but smooth sauce.
  6. Finely chop parsley and add to the sauce.
  7. Clean the leeks and cut the white and pale green part in about 4 cm pieces.
  8. Lightly coat the leeks with olive oil. Season them with salt.
  9. Grill the cut sides of the leeks in a dry skillet until they are nicely charred.
  10. Put the leek on a plate an cover them with foil for about 5 minutes to let them steam.
  11. Serve the leeks with the Romesco sauce.

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