Remove the first layer of the calçots, and cut them in julienne. Stir for 10 minutes over low heat until they lose water.
Then add 2 tablespoons of flour and let them brown. Once browned, add milk, slowly, without removing. Continue stirring until the dough is tightly attached and does not get caught in the pan. Let the dough cool in a flat tray at room temperature.
Once it is cold, we make the croquettes, we pass them for egg and breadcrumbs and we fry them in very hot oil.
For the romesco sauce, bake the garlic, the two yams and the tomato for 20 minutes until they are roasted. We remove the skins and seeds from the tomato.
We mash the tomato, the garlic, the nuts, the bread and the vinegar Forvm Cabernet Sauvignon.
Grind while adding the oil little by little to go emulsifying and creating the sauce. To finish, we corrected of salt and pepper.