Cal sotada grilled scallions in almond tomato sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Scallions; root ends trimmed | |
| 3 | tablespoons | Almonds; toasted 1 minute under broiler |
| 2 | Plum tomatoes; roughly chopped | |
| 2 | Cloves garlic; thinly sliced | |
| 1 | tablespoon | Spanish paprika |
| 10 | Leaves fresh mint | |
| 2 | tablespoons | Fresh parsley; chopped |
| ¼ | cup | Extra virgin olive oil |
| 2 | tablespoons | Vinegar |
Directions
Preheat grill.
Place scallions on cooler part of grill and cook until dark green and tender, about 2 minutes per side. Meanwhile, place almonds, tomatoes, garlic, paprika, mint and parsley into a mortar. Grind to fine paste and place in a mixing bowl. Whisk in oil to emulsify and add vinegar. Remove scallions from grill and toss in bowl. Toss to coat and serve hot or cold.
Yield: 6 servings
Recipe by: MEDITERRANEAN MARIO #ME1A36 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998