Ingredients
- 30 g of toasted, peeled almonds
- One medium roasted, peeled tomato
- Two roasted, peeled garlic cloves
- A little parsley
- Vinegar
- Oil and salt
Preparation: Take all the ingredients and chop them together. Once chopped, add the oil and salt, making sure the sauce binds well. The sauce is served in cups and the roasted calçots are dipped in it, after removing the outer layer of skin. The calçots are cooked over a live flame of vine cuttings until they are well charred. Once cooked, they are wrapped in newspaper to keep them hot and to make them soften.