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.

I discovered this recipe in the Priorat, in a day organized by the PRIORITAT association that fights for the people and companies that live and work in this territory, which I have next to my house and it is so wild and beautiful. Grandma, who made it, explained this recipe to me while I was eating a bunch of coke … this simple three-ingredient coke talks about this land, which with very little can be made into a great product.

Hazelnut cake recipe

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 !!