Roast vegetables in the oven It is one of the tastiest and simplest gastronomic pleasures that life can give us. home cooking, and I won’t get off this donkey. A technique suitable even for lazy lazy people that gives us – in addition, with minimal effort – deep flavors, textures for all tastes, it easily adapts to what what the season offers and offers many dishes or accompaniments different with a single preparation, simply varying dressings either sauces.

I borrowed this recipe from leek with romesco from Barcelona pizzerias The Balmesina and Gina, which we have already talked about here before, where they prepare them as an appetizer throughout the season. The leek provides its characteristic sweetness, and its sweetness contrasts perfectly with the crunch of the toasted hazelnuts and romesco. They are delicious as they are, but if you want to turn them into a more substantial dish you can serve them chopped on some legumes sautéed or cooked brown rice, or on toast with a little cured cheese, bonito, sardines or anchovies in oil above.

You can prepare the romesco sauce or salvitxada at home – the boss of all this, Mikel Lopez Iturriaga, He told how to prepare it in this videoand also this version that does not require turning on the oven– or buy it ready-made: in this case, look for those that have the ingredients most similar to those you would use at home. Tomato and garlic escalivados, olive oil, nuts and ñora should be the protagonists, although in the industrial versions thickeners such as bread or xanthan gum (at an almond price) abound. Other roasted vegetables that also look great with this sauce are cauliflowerthe pumpkinthe sweet potatoesthe potatoesthe eggplant, zucchini or tomato. Take the opportunity to fill the oven, and you can serve them in different dishes.

Time: 70 minutes

Difficulty: If you want to make the sauce at home, a little more; if not, thrown away


For 4 people (as an appetizer or accompaniment)

  • 4 medium leeks
  • 8 generous tablespoons romesco sauce
  • About 16 hazelnuts
  • Virgin olive oil
  • Salt
  • Chili flakes (optional)



Get on the furnace to 180 grades. Remove the greenest part of the leeks and reserve for other preparations such as a broth, vegetable cream or a legume stew.


Place the rest on a baking sheet and bake until the outside of the leeks are completely toasted and they feel soft when pressed (between 45 minutes and an hour).


Remove from the oven and let sit for 10 minutes to cool slightly and finish cooking the inside.


When it no longer burns, remove the hardest outer layers until we reach the tender part, cut it longitudinally without completely separating it, add a splash of olive oil and a little salt (very little).


Spread the romesco over the top, top with the chopped almonds and, if desired, some chili flakes.

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