Xató purée

Xató purée

For the xató sauce:

  1. Slice the ñoras pepper in half down the middle and remove the seeds and peduncle. Submerse the pepper halves in warm water and let them rehydrate for 15 minutes.
  2. Put the  tomatoes and garlic, whole and with the skin on, in a small bowl, cover and microwave for 4 minutes.
  3. Blend the pulp from the hydrated ñora peppers, tomatoes and garlic with the hazelnuts, almonds, vinegar and 60 ml of olive oil until you get a fine, smooth sauce. Add salt and pepper to taste and set aside.

For the purée:

  1. Sauté the escarole in the remaining 50 ml of olive oil for 1 minute in a pot and salt carefully.
  2. Crush the crackers into small pieces and add them to the pot. Sauté the mixture for 30 seconds.
  3. Add the xató sauce and the mineral water (hot). Let the mixture come to a boil and cook the on low heat for 3 minutes.
  4. Blend on the highest setting until you get a smooth purée. Season with salt and pepper. Serve.
  • 2 small ripe tomatoes
  • 1/2 head of garlic
  • 2 ñora peppers
  • 20 g almonds, toasted and peeled 
  • 20 g hazelnuts, toasted and peeled 
  • 110 ml extra virgin olive oil
  • 50 ml cava vinegar
  • 1 l mineral water
  • 40 g whole wheat crackers
  • 50 g escarole, sliced into chiffonade ribbons
  • salt and pepper