Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Charcoal/gas/electric grill
Romesco sauce
Charcoal/gas/electric grill
Utensils
perforated grill tray
How it's done
Charcoal/gas/electric grill
Spread the cherry tomatoes in the grill tray. With the lid down, grill the tomatoes and peppers over/on a medium heat (approx. 200 °C) for approx. 10 mins. on all sides. Remove the cherry tomatoes and peppers from the grill. Allow the peppers to cool slightly, peel away the skin and remove the seeds, place them in a measuring cup along with the cherry tomatoes.
Romesco sauce
Add the vinegar, oil, half of the almonds and the chilli, puree, season with salt.
Charcoal/gas/electric grill
Place the spring onions on the grill plate, brush with oil. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 15 mins. on all sides. Serve the spring onions with the sauce. Sprinkle the remaining almonds on top, season.
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