Ingredients

Kosher Salt
150g stale bread
2 large tomatoes
10 cloves garlic (peeled, germ removed)
110g blanched almonds
110g hazelnuts
4 medium size red peppers (seeds removed)
Olive oil
2 tsp smoked paprika
¼ tsp cayenne pepper
Togarachi - to taste
Sherry vinegar - to taste
Ice wine vinegar - to taste
Calçots - 2 bunches
Burrata - 4

Method

For the Romesco:
Roast the almonds, hazelnuts, garlic and bread through the oven at 190°C till all toasted and golden brown. Grill the peppers and tomatoes hard over the BBQ or open flame. Put the peppers and tomatoes in a container and cover with clingfilm and set aside. Once cool peel most of the skin off, leaving some of the black bits on. Add the nuts, garlic and bread to a food processor and blitz to a very course constancy. Add the peppers and tomatoes and continue to blitz to a thick paste. Add the paprika, cayenne, togarachi and sherry vinegar, bltiz again adding the oil till you have a salsa verde type consistency. Season with salt and more vinegar if necessary. The recipe will make more than is required for the dish.
For the Calçots:
Wash the Calçots thoroughly with cold water and peel the tired outer leaves off. Rub them in olive oil and grill on the BBQ until very charred on the outside and soft in the middle. Quickly rub the charred outside off and season with salt, pepper, ice wine vinegar and more olive oil.
To assemble:
If the burrata has been in the fridge, bring up to room temperature. Place a good amount of the romesco in the middle of the plate, then the burrata and top the hot calçots on top, finish with the very good olive oil.

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