Perfectly Grilled Leeks with Flavorful Romesco Sauce
Spanish-Style Grilled Leeks with a Delicious Romesco Sauce Recipe
As you peel away the perfectly charred exterior of the grilled leeks, you’ll discover a steaming, snow-white interior. Taking a bite of this tender sweetness is like tasting the ‘Umpa’ – a natural, inherent sweetness found in vegetables. It’s not an artificial sugary taste, but a pure, succulent essence that bursts forth with the aromatic leek flavor, filling your mouth with delight.
Main Ingredients- 1 bunch fresh leeks (focusing on the white and light green parts)
Romesco Sauce- 1 red bell pepper (pimiento)
- 1/2 cup blanched almonds
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 Tbsp coarse salt
- 6-7 cloves fresh garlic
- Pinch of freshly ground black pepper
- 1 red bell pepper (pimiento)
- 1/2 cup blanched almonds
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 Tbsp coarse salt
- 6-7 cloves fresh garlic
- Pinch of freshly ground black pepper
Cooking Instructions
Step 1
First, we’ll be using the white parts of the leeks, where the sweetness is most concentrated. Trim off any tough outer leaves and slice the white and light green sections into approximately 5-7 cm (2-3 inch) lengths. The dark green leafy tops can be less tender, so using the white parts primarily will result in a more delicious grilled dish.
Step 2
Preheat your grill to its highest setting and place the grilling rack over low heat. Lay the prepared leeks on the rack and grill them until the outer layers are completely charred, almost burnt. This process will take at least 25 minutes. Covering the grill can help them cook through gently. Charring the exterior is key to achieving a tender, sweet interior.
Step 3
Now, let’s toast the almonds to enhance their nutty flavor for the Romesco sauce. Heat a dry skillet over medium-low heat and add the almonds. Toast them, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove from the heat and let them cool completely. Cooling them down ensures a smoother paste when blended.
Step 4
The other essential ingredient for the Romesco sauce is the red bell pepper. Place the pepper on a medium-hot grill or in a skillet and roast until the skin is blackened all over. The more charred the skin, the sweeter and more tender the pepper’s flesh will become, adding a wonderful smoky depth to the sauce.
Step 5
Once the bell pepper is well charred, it’s time to remove the skin. You can do this easily by hand; placing the pepper in cool water for a moment can make peeling easier. After removing the blackened skin, rinse the pepper under running water, remove the seeds and core, and give it a good wash.
Step 6
Now for the delicious Romesco sauce! Combine the toasted and cooled almonds, prepared roasted bell pepper, olive oil, grated Parmesan cheese, coarse salt, garlic cloves, and black pepper in a blender. Blend until you achieve a smooth, finely pureed consistency. Adjust the oil if needed to reach your desired texture. Your rich and savory Romesco sauce is ready!
Step 7
Let’s check back on our grilling leeks. You can see the exterior is getting nicely blackened, right? Continue to grill them a bit longer to ensure the outer layers become extra crispy and develop a deeper flavor. Getting that charred effect is crucial.
Step 8
When the leeks are sufficiently grilled, carefully peel off the blackened outer skin while they are still hot. As you peel away the charred layer, you’ll notice sweet, luscious juices starting to run out from the leek.
Step 9
Voilà! Hidden beneath that charred exterior lies the beautiful, white, and incredibly moist interior of the leek, brimming with natural sweetness. Dip this perfectly grilled leek into the Romesco sauce you just made, and you’ll experience a truly spectacular combination of flavors. This is where culinary magic happens!
