Calçots Arrebossats by Joan
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This document provides a recipe for calçots, a type of onion, with romesco sauce. The recipe involves cleaning and cutting the calçots, boiling them for 2-3 minutes, then coating them in a batter of egg yolk, flour and water before deep frying them until crispy. It also includes instructions for making the romesco sauce from tomatoes, garlic, olive oil, vinegar, bread, hazelnuts, almonds and dried peppers. The calçots are served with the romesco sauce for dipping.
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