Each house in the Camp de Tarragona has its own recipe for calçots sauce … some add more almonds, others more hazelnuts … others less vinegar … it’s basically a salt to everyone’s taste. The most important thing about this sauce, like any recipe you want to succeed in, is the quality of the ingredients.

Preparation of calçots sauce recipe

Roast the garlic, head of garlic and tomatoes on a griddle. On high heat.

Soak the nyoras, in an open drawer, without the seeds. Take out the meat with the help of a teaspoon.

Peel a squash, grate it and chop the almonds, hazelnuts, roasted and peeled garlic and tomatoes.

We add the vinegar to the mortar and then we add the oil with a sieve until it reaches a consistency.

We often do this at home with an electric mixer.

When the confinement started, my mother and I became fond of watching videos of chefs posting their recipes on the nets, one of which surprised us was that of Nandu Juvany, Goat Shoulders with Pears.

We decided to try the recipe with an organic three-kilo chicken brought to us by Marti de Chickens from Torre d’Erbull. The result was spectacular …

Today, with Pep Nogué’s proposal #xaideconfinament, we will make the recipe with Goat’s Shoulders from our head shepherd, Arnau, who brought us a whole kid on Wednesday … delicious. He grazes his goats in our beloved mountains that every morning when we look out the window we see from home, south of the Sierra de Prades between Mussara and Albiol that with the mountain of Puig d’en Cama the Mas Ripoll Valley.

Ingredients for kid shoulders:

• Calçots de Majols Natura
• Pears of Mikel de la Barraqueta
• Hazelnuts Ca Rosset
• Carrots, celery, garlic and pepper from Mikel de la Barraqueta Agroecològica de Vilallonga del Camp

Recipe

Season the shoulders with salt and pepper and add the paprika. Vegetables: carrots, onions, celery, peppers, tomatoes, garlic, cut into large slices and fry a little in oil and butter, just to start.

When it is soft, add the tomatoes, give it two turns and pour it into the tray where we have the kid’s shoulders. We put it in the oven for 1 hour and º at 160ºC. After the first hour of baking we turn the shoulders sprinkling them with the fat from the bottom of the tray and the white wine.

Remove the tray from the oven and add the pears. We also add the hazelnuts and raisins now, but before that, we will have soaked them in water, so that they do not burn. We put the tray back in the oven for another hour and you will already have your #xaideconfinament with #proximity products.

Bon Appetit!

Today, May 2, 2020, we are still confined by covid19, Pep Nogué has come up with a great idea: #macarronsdeconfinament, this is a culinary proposal for tohom. a simple but well thought out proposal, to make macaroni with the ingredients you have at home, but especially #proximity. This is our proposal:

Ingredients

• 1 sprout of fresh rosemary
• 1 pinch black pepper
• Sal
• 600g White macaroni
• Goat fat cheese

Macaroni procedure with hazelnut sauce:

Fry the onion with the oil, when it is golden add the finely chopped toasted hazelnuts and let it simmer for 4 minutes. We add the rancid wine, once it is reduced we add the tomatoes to hang grated, Then we add the whole milk, the spices the herbs and the salt, we hope that everything is integrated making chup chup and the sauce is thick … And voila !

In Taula We will accompany it with the wine of the @ iduvina.olmedo #mhohaditunocellet
A very tasty vegetarian macaroni!

Thanks @pepnogue
For this fantastic idea !!

Salsa pesto is originally from Italy, it is a sauce like the one we make in Catalonia, “la Picada” to accompany dishes. It’s a cheaper version than the one made with pine nuts … but just as tasty.

It’s an easy and quick sauce … with this sauce you have a first course of pasta in which it takes a while to boil the pasta … or a good accompaniment of meat and fish, while they are cooked on the grill or barbecue.

Ingredients for the pesto sauce

• 100 ml. of extra virgin olive oil Ca Rosset
• 1 touch of powdered parmesan
• pepper
• sal

Hazelnut pesto sauce procedure

It is a very easy procedure .. just enter all the ingredients in the blender jar, turmix or thermomix …

Hazelnuts, Parmesan powder, garlic, herbs, oil and salt and grind for 30 seconds / veil 7. Stir and see how the texture is and if we want it more creamy, continue to grind for a few more seconds. Store in an airtight container until ready to serve. durability in the refrigerator and covered more than two weeks.

Ingredients

Preparation

In a saucepan, boil the milk with the cinnamon and lemon zest.
Let it cool completely and strain it. We separate the milk into two equal parts. In a saucepan, put a part of milk and dissolve the sugar and starch. We put the pan on the fire and stir it until it starts to boil.

Off the heat, pour the other half of the cold milk into the saucepan. Add the egg yolks and mix well with the sticks until a homogeneous mixture.
Again, put the pan on the fire until it thickens. It is passed through a Chinese colander and poured into a large plate or divided into individual pans.

Let it cool and reserve it in the fridge. Just before serving, sprinkle with sugar and a pinch of cinnamon on top and with the help of a red-hot shovel or a blower is burned. And finally, the last step is to sprinkle the toasted hazelnuts to add a subtle taste to our beloved nuts.

Bon Appetit!

This is a recipe we made three years ago with our violet cooking friend, Nani Nolla. If you follow the link you will go to his blog, a very interesting and full of art blog.

To present this recipe I borrowed a photo of her … thanks Nani, you are one !! Come on ! be brave and dare to do it, it is very easy, and if you have thermomix even more. Here is the list of ingredients

Ingredients for burning hazelnuts

• 150 g of sugar
• 100 g extra virgin olive oil Ca Rosset
• 200 g of whole milk

How will we do it?

We grind the hazelnuts and sugar at maximum speed of your machine (thermomix veil 10 – 15 “).
Add the chocolate and continue to grind until very small (th Vel 7 – 15 “).
Add the oil, milk and mix in a gentle water bath, not exceeding 50 degrees Celsius until the cream is well mixed and with a thick texture (th 50ºC vel 4 7 minutes).

Then we put the cream in a jar that closes tightly and leave it in the fridge. This cream inside the refrigerator can last up to three months.

Ideal for filling cakes or spreading a slice of bread for breakfast, which is to start a day with energy, or for a snack.