While in a tiny village outside Barcelona, recipe developer and cookbook author Scott Mowbray attended a traditional calçotada, in which spring onions were grilled and served with a zingy romesco sauce that was vinegary, nutty, peppery, and slightly chewy. Here, we simplify the romesco so the pine nut flavor can shine, with just a bit of vinegar to elevate the flavors. A splash of boiling water is stirred into the romesco just before serving to thin it to a spreadable consistency. Garnish with a heavy dose of pine nuts for texture and a buttery finish. This recipe comes from The Global Pantry Cookbook, Mowbray’s cookbook written with Ann Taylor Pittman.
Frequently asked questions
What is banyuls vinegar?
This long-aged French vinegar is made from the grenache-based sweet wine of the same name in a southeast region of France, near Spain. Banyuls vinegar is sold in some French or European specialty-food stores, Amazon, and other online sources, such as formaggiokitchen.com. Seek bottles with four, five, or even six years of barrel aging for the best flavor. This vinegar will keep for months or longer.
Notes from the Food & Wine Test Kitchen
When trimming the root end of the leeks, try to remove as little as possible while still taking off the roots. If you trim off too much of the root end, the leeks won’t hold together and the layers may come apart during blanching.