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.
- 20 gr toasted almonds Ca Rosset
- 40 gr toasted hazelnuts Ca Rosset
- 1 head garlic
- 5 nyores
- 3 ripe or hanging tomatoes
- 250 ml extra virgin olive oil Ca Rosset
- 50 ml of wine vinegar
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.