Charred spring onions romesco & pancetta

Charred spring onions romesco & pancetta

From
Posh Toast
Serves
4
Prep
30 mins

This dish was inspired by ‘calçotada’, a Spanish festival where diners tuck into grilled calçots – a type of spring onion – dipped into almond romesco sauce.

Ingredients

Quantity Ingredient
2 red peppers, (bell)
2 tomatoes
2 garlic cloves
50g blanched hazelnuts
small bunch parsley, roughly chopped, including stalks
1 1/2 teaspoons smoked paprika
1 tablespoon sherry vinegar
1/2 baguette
3 1/2 tablespoons extra virgin olive oil
16 spring onions, trimmed, (scallions)
8 thin slices pancetta
salt
freshly ground black pepper

Method

  1. Heat the grill to high. Halve the peppers and remove the seeds and membrane. Place onto a baking tray, skin-side up, along with the tomatoes and garlic. Grill for about 15 minutes or until softened and skins blackened, turning the tomatoes halfway through. Place the vegetables in a bowl, cover with cling film and leave to cool.
  2. Toast the hazelnuts in a small frying pan. Once the vegetables are cool, peel off the skins and place the flesh in a food processor. Add the hazelnuts, parsley, paprika, vinegar and some seasoning. Cut off a very thin slice from each end of the baguette and add these to the food processor. Whizz until almost smooth, then, with the motor still running, slowly add 3 tbsp of the oil and 1 tbsp cold water.
  3. Toss the spring onions with the remaining oil and arrange on a foil-lined baking tray. Place under a hot grill for 2 –3 minutes, or until softened and slightly charred. Grill the pancetta for 2 minutes, or until cooked and crisp, turning once.
  4. Halve the baguette lengthways and widthways to make four pieces, then toast. Spread on some romesco sauce. Top with the spring onions, snapped pancetta and a grind of black pepper.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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