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Romesco sauce is often confused with similar sauces, particularly salsa de calçots or salvitxada. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades." During calçotades, calçots are roasted over an ...
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
In a typical event, calçots are grilled until the outer layers are charred, then wrapped in newspaper to steam, served on terra cotta tiles and eaten after peeling off the charred skin with bare hands and dipping the white portion in a special sauce (similar to romesco and to salvitxada). The green tops are discarded.
Season the romesco with salt. Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt.
It is similar to romesco sauce with the difference that it is thickened with toast rubbed with fresh garlic, moistened with a little vinegar and pulverized. [1]
Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin and picada. Cured pork cuisine includes botifarra (white and black) and the fuet of Vic. Fish dishes include suquet , cod stew, and arròs negre. Among the vegetable dishes, the most famous are calçots and escalivada (roasted vegetables).
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Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect [1]), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [2] and particularly from the city of Rome. [3]
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