{"id":2375,"date":"2013-11-02T10:36:00","date_gmt":"2013-11-02T10:36:00","guid":{"rendered":"http:\/\/cookingclassesbarcelona.com\/?p=2375"},"modified":"2013-11-21T11:29:08","modified_gmt":"2013-11-21T11:29:08","slug":"egg-cured-sausages-with-romesco-sauce-100-typical-ingredients","status":"publish","type":"post","link":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/egg-cured-sausages-with-romesco-sauce-100-typical-ingredients\/","title":{"rendered":"Egg cured sausages with romesco sauce (100% typical ingredients)"},"content":{"rendered":"<p>[one_third]<strong>Ingredients<\/strong><\/p>\n<p><span style=\"line-height: 1.714285714; font-size: 1rem;\">3 dried red peppers (catalan <em>nyores<\/em> are the ones that are used in this recipe)<\/span><\/p>\n<p>1 slice of dried bread<\/p>\n<p>2 Tbsp toasted\u00c2\u00a0hazelnuts<\/p>\n<p>1 Tbsp toasted almonds<\/p>\n<p>6-8 garlic cloves<\/p>\n<p>2 ripe tomatoes<\/p>\n<p>parsley<\/p>\n<p>1\/2 cup extra virgin olive oil<\/p>\n<p>1\/4 cup vinegar<\/p>\n<p>salt<\/p>\n<p>2 good egg sausages (called\u00c2\u00a0<em>botifarra d&#8217;ou<\/em> in Catalunya, they<em>\u00c2\u00a0<\/em>are a must here: cured sausages made with egg. The best ones taste quite like an omelette and have an amazing texture)<\/p>\n<p><span style=\"line-height: 1.714285714; font-size: 1rem;\">skewers [\/one_third][two_third_last]<\/span><strong style=\"line-height: 1.714285714; font-size: 1rem;\">Preparation<\/strong><\/p>\n<p>Put the dried red pepers (<em>nyores<\/em>) in a bowl with water to re-hydrate. We&#8217;ll need them in the water for more than 1 hour.<\/p>\n<p>Preheat the oven at 180\u00baC ( 350\u00baF). 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.<\/p>\n<p>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.<\/p>\n<p>After an hour of hydratation, take the red peppers (<em>nyores<\/em>) out and take the seeds, the peels and the pedicle out.<\/p>\n<p>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 <em>nyores <\/em>(red peppers) and the nuts. Blend until you have a paste and season with more salt if necessary.<\/p>\n<p>Serve the lollipops in a glass with the sauce next to it, and enjoy a 100% catalan ingredients finger food!<span style=\"line-height: 1.714285714; font-size: 1rem;\">!![\/two_third_last]<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[one_third]Ingredients 3 dried red peppers (catalan nyores are the ones that are used in this recipe) 1 slice of dried bread 2 Tbsp toasted\u00c2\u00a0hazelnuts 1 Tbsp toasted almonds 6-8 garlic &hellip; <\/p>\n","protected":false},"author":1,"featured_media":2376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[161,183,180,166,179,181,182,178,160],"_links":{"self":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2375"}],"collection":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/comments?post=2375"}],"version-history":[{"count":4,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2375\/revisions"}],"predecessor-version":[{"id":2379,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/posts\/2375\/revisions\/2379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/media\/2376"}],"wp:attachment":[{"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/media?parent=2375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/categories?post=2375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bcnkitchen.com\/cookingclassesbarcelona\/wp-json\/wp\/v2\/tags?post=2375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}