Coca toast with calçot with romesco sauce

Ingredients (for 1 person)

3 slices of coca, 3 calçots, romesco sauce.

For the romesco sauce:

10 nyoris, 2 fig onions, 2 red peppers, 4 ripe tomatoes, 50 grams of almonds and hazelnuts, sherry or wine vinegar, 0.4º olive oil, 2 heads of garlic, 1/2 loaf of dry bread (125gr)

Preparation

For the romesco sauce:

Cook the pepper, tomatoes, onion and garlic cloves in the oven and set aside.
Fry or toast the almonds and hazelnuts and reserve with the rest of the ingredients.
Fry the bread (cut into slices) and add to the rest.
Soak the ñoras and add them.
Dress with oil (1/4), vinegar (1/8) and season with salt.
Grind with a blender and pass through a food processor.

Book.

Preparation and plating:

Clean the calçots and grill them.
Toast the slices of cake.
Place the slices of coca on a plate and top with a spoonful of romesco.
Place a calçot on each slice.
Dress with a little olive oil and coarse salt.
Serve.