Gourmet recipes

Calçots tempura with Forvm vinegar romesco

Type of plateSalad
Type of vinegarForvm Merlot

Romesco ingredients
3 ripe tomatoes
4 cloves of garlic
100 gr of almonds
1 roasted pepper
50 gr of goat’s cheese
50 cl olive oil
20 cl FORVM Merlot vinegar
Some salt and black pepper

Remaining ingredients
50 gr of wheat flour
1 egg yolk
100 ml of cold water
Olive oil for frying 
A good acorn-fed ham


  1. Confit the garlic cloves with the skin, the red pepper, the whole tomatoes and the raw almond in a frying pan.
  2. Let cool and peel the tomatoes, pepper and garlic.
  3. With the blender we blend all these ingredients with the almonds, the oil, the Forvm Merlot vinegar, the goat cheese, salt, pepper and some florets. We booked.
  4. Make the tempura with cold water, flour, egg yolk and salt. Mix well and dip the spring onions, cut in half, in this batter and fry in plenty of oil until they turn into a nice golden colour.
  5. The final assembly of the dish is as follows. On a nice tray or plate, place a generous line of romesco sauce, the calçots arranged in a fun way, the acorn-fed ham, a few drops of romesco sauce on top and the flowers of your choice. 

Recipe thanks Mary Herrera, chef from Petit Bistro restaurant in Calafell!