Egg cured sausages with romesco sauce (100% typical ingredients)


3 dried red peppers (catalan nyores are the ones that are used in this recipe)

1 slice of dried bread

2 Tbsp toasted hazelnuts

1 Tbsp toasted almonds

6-8 garlic cloves

2 ripe tomatoes


1/2 cup extra virgin olive oil

1/4 cup vinegar


2 good egg sausages (called botifarra d’ou in Catalunya, they are a must here: cured sausages made with egg. The best ones taste quite like an omelette and have an amazing texture)

skewers [/one_third][two_third_last]Preparation

Put the dried red pepers (nyores) in a bowl with water to re-hydrate. We’ll need them in the water for more than 1 hour.

Preheat the oven at 180ºC ( 350ºF). Peel the botifarra and cut it in slices around 1 cm thick and put them in a skewer (one slice per skewer), making them look like a lollipop.

For the romesco sauce, roast the tomatoes and the garlics in the preheated oven, sprinkled with some salt and coated with a splash of oil. Cook for about 30 minutes, or until they are well caramelised.

After an hour of hydratation, take the red peppers (nyores) out and take the seeds, the peels and the pedicle out.

Fry the bread in a pan. When the bread is golden brown, put it in a blender and pour in the vinegar, the measured extra virgin olive oil (raw), a sprinkle of salt, the roasted tomatoes and garlic (peeled) and the parsley. Mix in the prepared nyores (red peppers) and the nuts. Blend until you have a paste and season with more salt if necessary.

Serve the lollipops in a glass with the sauce next to it, and enjoy a 100% catalan ingredients finger food!!![/two_third_last]

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