Salvitxada
Xa sexa salvitxada, prebe para calçots ou romesco, o nome pouco importa cando este prebe sabe tan ben! Tantos os ingredientes como a súa preparación son do máis doado e fáciles de atopar. E para ser un prebe, é bastante saudable e diferente aos de sempre. Ademáis, queda de medo con calquera verduriña, xa sexa en tempura (como con estes calçots) como á grella. Imos aló!
Ingredientes:
– 4 tomates en rama ou tomates pera
– 3 dentes de allo
– 30 gramos de améndoas picadas
– 30 gramos de avelás picadas
– 1 ñora (a remollo como mínimo 1/2 hora)
– 1/2 vaso de aceite de oliva virxe
– sal
– pan torrado remollado en vinagre (opcional)
Preparación paso a paso:
1. Cortamos a base dos tomates en forma de cruz e enfornámolos xunto cos dentes de allo (coa pel) a 200ºC ata que vexamos que a pel do tomate sae con facilidade (uns 15 minutiños).
2. Sacamos a polpa da ñora cunha culleriña e picamos as améndoas e as avelás.
3. Nun vaso alto, botamos os tomates e os allos (ambos sen pel) e a polpa da ñora. Se engadimos pan torrado remollado en vinagre, tamén o batemos.
4. Engadimos os froitos secos e o aceite de oliva pouco a pouco ata que o prebe teña a consistencia desexada. A cantidade de aceite pode variar segundo vos guste máis ou menos aceitoso. Probamos de sal e listo!
Xa vedes que rápida e sinxela resulta esta receita. E como xa vos dixen é ben saudable e apta para case tódalas dietas. Seguro que se probades a facela, repetides. Queda ben con calquera verdura, carne, peixe, pasta…ben, con todo! E se tedes un anaco de pan preto…non ha sobrar nadiña 😉
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Calçots sauce
No matter how you call this sauce, either salvitxada, romesco or simply calçots sauce, it will be as delicious. And both the ingredients and the step by step are very simple. Besides, we all know sauces are not usually healthy, but this is one of the healthiest I’ve ever tried. All natural ingredients very easy to find. It matches perfectly with veggies, either tempura (like these calçots) or grilled ones. Let’s go!
Ingredients:
– 4 tomatoes (either pear or vine tomatoes)
– 3 garlic cloves
– 30 gr finely chopped almonds
– 30 gr finely chopped hazelnuts
– 1 ñora pepper (soaked in water for at least 1/2 hour)
– 1/2 glass olive oil
– salt
– toasted bread soaked in vinegar (optional)
Step by step preparation:
1. Make a cross-shaped cut on the base of each tomato and bake them together with the garlic cloves (skin on) at 200ºC or until the tomato skin can be easily removed (around 15 minutes).
2. Scoop out the ñora pepper pulp and process almonds and hazelnuts.
3. Beat the tomatoes and garlic cloves (both without skin) together with the ñora pulp. You can add some toasted bread soaked in vinegar now and beat as well.
4. Add the processed nuts and olive oil bit by bit until the sauce gets the desired consistency. The amount of oil depends on how oily you want your sauce to be. Try and salt, if needed, and that’s it!
As you can see, this is a very simple and quick recipe. And not only that, it’s healthy and suitable for almost all diets too. So, you gotta try it because you’re gonna love its flavour for sure. And if you have some bread around, you won’t get any sauce left! Promise! 😉