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Recipes
Romesco potatoes
01
- Roast the whole tomatoes and garlic heads in the oven at 200ºc for 45 minutes.
- Peel the tomatoes.
- Remove the flesh from the roasted garlic.
02
- Toast the hazelnuts in a frying pan with a little oil.
- Fry the slices of bread in a frying pan with oil.
03
- Arrange the potatoes in a bowl with a pinch of salt.
04
- Put all the ingredients except the oil in the food processor until you obtain a paste that is not too refined.
05
- Add the oil little by little and season with salt and pepper.
- Plating
500 ml
Olive oil
500 g
Garlic
350 g
Roasted hazelnuts
300 g
Sliced bread
12 und
Potatoes for garnish
Pepper
350g
Chorizo pepper pulp
Salt
2 kg
Ripe tomato
150 ml
Sherry vinegar
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