Escalivada with romesco sauce (v)
Escalivada with romesco sauce (v)
Escalivada with romesco sauce (v)

Escalivada with romesco sauce (v)

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This dish pays tribute to the Spanish Levante. The escalivada, typical of the regions of Catalonia, Valencia, Murcia and Aragon, is prepared by roasting the vegetables until they get a velvety texture, then its flavour is enhanced with raw Extra Virgin Olive Oil. To accompany, one of my favourite sauces, typical of Catalonia, made with roasted tomato and garlic, toasted bread, almonds and hazelnuts, emulsified in Extra Virgin Olive Oil. AN EXPLOSION OF AMAZING FLAVOURS AND TEXTURES. Suitable for vegans. 

Peppers, aubergine, onion, garlic, tomato, ALMONDS, HAZELNUTS, (DRIED FRUITS), bread (WHEAT flour), Extra Virgin Olive Oil, Jerez vinegar (SULPHITES), salt.

 

SUITABLE FOR VEGANS

 

Cooking instructions: Just enjoy :) ~section 3~
.

This dish pays tribute to the Spanish Levante. The escalivada, typical of the regions of Catalonia, Valencia, Murcia and Aragon, is prepared by roasting the vegetables until they get a velvety texture, then its flavour is enhanced with raw Extra Virgin Olive Oil. To accompany, one of my favourite sauces, typical of Catalonia, made with roasted tomato and garlic, toasted bread, almonds and hazelnuts, emulsified in Extra Virgin Olive Oil. AN EXPLOSION OF AMAZING FLAVOURS AND TEXTURES. Suitable for vegans. 

~section 2~

Peppers, aubergine, onion, garlic, tomato, ALMONDS, HAZELNUTS, (DRIED FRUITS), bread (WHEAT flour), Extra Virgin Olive Oil, Jerez vinegar (SULPHITES), salt.

 

SUITABLE FOR VEGANS

 

Cooking instructions: Just enjoy :) ~section 3~
.