Recipes › Calabrese › Whole Roasted Calabrese with Romesco Sauce and Crispy Capers
Whole Roasted Calabrese with Romesco Sauce and Crispy Capers
A single whole head of calabrese, roasted until deeply caramelised and nutty, then draped over a smoky Catalan romesco sauce made from roasted peppers, almonds, and tomato. Scattered with capers fried until crackling crisp, this is the kind of dish that makes people forget there is no meat on the table. Serve it as a dramatic centrepiece side or a generous vegetarian main.
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Ingredients
- 900 g Calabrese, 1 large whole head, outer leaves removed, base trimmed flat so it sits upright
- 5 tbsp olive oil
- 1 tsp flaky sea salt
- 200 g jarred roasted red peppers, drained and roughly choppedor roast 2 fresh red peppers under a grill until charred, then peel
- 60 g blanched almondsor use blanched hazelnuts
- 200 g ripe tomatoes, roughly chopped
- 3 cloves garlic, peeled
- 1 tsp smoked paprika
- 1 tbsp sherry vinegaror use red wine vinegar
- 30 g capers in brine, drained and thoroughly patted dry
- 15 g flat-leaf parsley, leaves picked and roughly chopped (optional)
Contains: nuts, sulphites.
Method
- Preheat the oven to 220°C / 200°C fan. Place the whole calabrese head upright in a small roasting tin or ovenproof frying pan. Pour over 3 tablespoons of olive oil, making sure it runs down between the florets. Season generously with flaky salt. Roast for 35–40 minutes until the top is deeply caramelised and dark at the tips and a small knife slides into the thickest part of the stalk with no resistance.About 40 min
- While the calabrese roasts, make the romesco. Toast the almonds in a dry frying pan over a medium heat for 3–4 minutes, tossing frequently, until golden. Tip onto a plate and leave to cool slightly.About 4 min
- Place the toasted almonds, roasted peppers, tomatoes, garlic, smoked paprika, sherry vinegar, and 1 tablespoon of olive oil in a food processor. Blitz to a coarse, thick sauce — you want texture, not a smooth purée. Season with salt to taste and set aside.About 3 min
- When the calabrese is nearly ready, heat the remaining tablespoon of olive oil in a small frying pan over a high heat. Add the thoroughly dried capers and fry, stirring, for 2–3 minutes until they have puffed up and turned crispy. Remove immediately with a slotted spoon onto kitchen paper.About 3 min
- Spoon the romesco sauce onto a large serving plate and spread it into a generous pool. Lift the whole roasted calabrese head and place it in the centre of the sauce. Scatter the crispy capers all over, finish with the chopped parsley if using, and bring to the table whole for people to carve at the table.
Tips
- The capers must be completely dry before they hit the oil — any brine left on them will cause violent splattering. Pat them with kitchen paper for at least a minute.
- Do not rush the roasting. The deep caramelisation at the tips is where all the flavour is. If the outside looks done but the stalk is still firm, cover loosely with foil and give it another 8 minutes.
- The romesco keeps brilliantly in the fridge for 4 days and is excellent with grilled fish, roasted lamb, or spread on toast.
Ring the changes
- Add a pinch of dried chilli flakes and a finely chopped chipotle chilli to the romesco for a smokier, hotter sauce.
- For extra richness, rub the calabrese with a mixture of white miso paste and olive oil instead of plain oil before roasting.
Keeping it
Romesco sauce keeps in an airtight container in the fridge for up to 4 days. Leftover roasted calabrese can be refrigerated for 2 days and eaten cold, or chopped and added to pasta. The crispy capers are best made fresh.
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