Calçots (Spring Onions) in Tarragon Romesco Sauce

Romesco is red pepper pesto sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish.  It is typically made from any mixture of roasted or raw almonds, pine nuts, and roasted garlic, olive and bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper).

1 Slice  stale soudough bread

½ Cup toasted almonds

1 Fire roasted red bell pepper

1 Ripe tomato seeded and chopped

1 Head of roasted garlic, squeezed out

1 Tablespoon raspberry balsamic vinegar

¼ Teaspoon pimentón (smoked Spanish paprika)

Olive oil

White pepper

Sea salt to taste

In the spring, romesco is served with fire roasted calçots, a spring onion (Scallion) typical to Catalonia. Calçot barbecues called "calçotades", calçots are roasted over an open fire until their outer layer is charred (pictured below). The charred layer is then removed and the tender part of the onion is dipped in the romesco.

Notes

1. Calçots substitute large green onion