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Calabacines a la Brasa Recipe

Name: Coquetas Calabacines A La Brasa Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 pieces Toy box squash; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Roasted red peppers; 1 tbs Almonds, toasted; 2 cloves Garlic, minced; 2 tbs Red wine vinegar; 1 tbs Olive oil; 1 tsp Smoked paprika; 1 tsp Salt; 2 cups Stale bread, crumbled; 3 tbs Olive oil; 1 clove Garlic, minced; 1 tbs Fresh parsley, chopped; 1 tbs Fresh thyme, chopped; 1 tsp Salt; 1 cup Pedro Ximénez sherry; 2 cups Wild arugula; 1 cup Piquillo peppers, sliced

Inspired by Coqueta

Time1h

Serves4

Grilled toy box squash atop romesco with herb migas, px reduction, wild arugula and piquillo peppers

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Ingredients

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Grilled Toy Box Squash

4 pieces Toy box squash

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Romesco Sauce

1 cup Roasted red peppers

1 tbs Almonds, toasted

2 cloves Garlic, minced

2 tbs red wine vinegar

1 tbs olive oil

1 tsp Smoked paprika

1 tsp Celtic sea salt

Herb Migas

2 cups Stale bread, crumbled

3 tbs olive oil

1 clove Garlic, minced

1 tbs Fresh parsley, chopped

1 tbs Fresh thyme, chopped

1 tsp Celtic sea salt

PX Reduction

1 cup Pedro Ximénez sherry

Garnish

2 cups Wild arugula

1 cup Piquillo peppers, sliced

Method

Preparation of Romesco Sauce

Make the Romesco Sauce

In a blender, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, smoked paprika, and salt. Blend until smooth and set aside.

Grilling Squash

Prepare and Grill the Squash

Preheat the grill. Cut the toy box squash in half lengthwise and brush with olive oil, salt, and pepper. Grill cut-side down for about 5-7 minutes until charred and tender. Remove from grill.

Making Herb Migas

Prepare the Herb Migas

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add the crumbled stale bread, parsley, thyme, and salt. Cook until golden brown and crispy, stirring occasionally.

Making PX Reduction

Prepare PX Reduction

In a small saucepan, bring the Pedro Ximénez sherry to a boil over medium heat. Reduce to a simmer and cook until it thickens to a syrupy consistency, about 15-20 minutes.

Assembly

Plate the Dish

On each plate, spread a generous amount of romesco sauce, place the grilled squash on top, sprinkle with herb migas, drizzle with PX reduction, and garnish with wild arugula and sliced piquillo peppers.

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