Name: Grilled Hispi Cabbage with Romesco and Bacon Dressing
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 red pepper; 3 garlic; 100 g almonds; 75 ml olive oil; 7.5 ml sherry vinegar; 6 g smoked paprika; 9 g red pepper purée; 1 g salt; 1 g black pepper; 45 ml olive oil; 4 pancetta; 1 garlic; 1 anchovies; 1 shallot; 7.5 ml sherry vinegar; 3 g parsley; 1 hispi cabbage; 30 ml olive oil

Equipment

Large frying pan

Blender

or Food processor

Griddle pan

or Cast iron skillet or outdoor grill

Mixing bowl

Ingredients

4 servings

Romesco Sauce

2 red pepper
3 garlic
100 g almonds, blanched
75 ml olive oil
7½ ml sherry vinegar
6 g smoked paprika
9 g red pepper purée
1 g salt, to taste
1 g black pepper, to taste

Bacon Dressing

45 ml olive oil
4 pancetta
1 garlic, chopped
1 anchovies, chopped
1 shallot, diced
7½ ml sherry vinegar
3 g parsley, roughly chopped

Cabbage

1 hispi cabbage, quartered
30 ml olive oil

Nutrition (per serving)

600

Calories

11g

Protein

20g

Carbs

57g

Fat

Fiber

Sugar

547mg

Sodium

Method

Heat a large frying pan over high heat (230°C/450°F).

Add the whole red peppers, 3 garlic cloves, and almonds to the pan with a pinch of salt and a small amount of olive oil. Cook until the peppers are blistered and charred.

Look for: Pepper skins are black and blistered

Cover the pan and allow the peppers to steam for 5 minutes until the skins loosen.

Peel and discard the skins from the peppers.

Place the peeled peppers, cooked garlic, and almonds in a blender with sherry vinegar, smoked paprika, red pepper purée, and 75ml olive oil.

Blend the mixture into a smooth paste and season with salt and pepper to taste.

Look for: Completely smooth and uniform in color

Heat 45ml olive oil in a pan over medium heat (170°C/340°F) and fry the pancetta until crisp.

Look for: Pancetta is golden brown and rigid

Remove the pancetta and set aside. Add the chopped garlic and anchovy to the remaining oil and sauté for 1 minute, then discard the solids.

Transfer the infused oil to a bowl and whisk in the diced shallots, sherry vinegar, and chopped parsley.

Heat a griddle pan on high (230°C/450°F). Brush the cabbage quarters with 30ml olive oil and season.

Grill the cabbage on all sides until the leaves are charred and the core is tender.

Look for: Dark char marks on all cut sidesFeel: A knife slides easily into the core

Spread romesco sauce on plates, top with the grilled cabbage and crispy pancetta, and drizzle with the bacon dressing.

Chef's Notes

For an even deeper flavor in the romesco, char the red peppers over an open flame on a gas stove or under a broiler until the skins are blackened on all sides. This adds a smoky complexity.
Don't overcrowd the pan when crisping the pancetta. Cook in batches if necessary to ensure it gets truly crisp rather than steaming.
When grilling the Hispi cabbage, aim for distinct char marks. This not only adds visual appeal but also contributes significantly to the smoky flavor profile.
The romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld and deepen even further.
Taste and adjust seasoning for both the romesco and the dressing. Acidity from the sherry vinegar and salt from the pancetta and anchovies are key to balancing the richness.