Ingredients for 4 people:
- 250 g mushrooms
- Extra virgin olive oil
- Salt and pepper
- 4 slices pita or Mexican fajitas
- 6 slices cheese
- 100 g arugula
- 150 g romesco sauce
For the romesco sauce:
- 3 ripe tomatoes, preferably from Montserrat
- Olive oil
- 3 cloves garlic
- 75 g peeled and toasted almonds
- 2 ñora red peppers
- 1 chorizo pepper
- 2 small chillies
- Sherry vinegar
- Paprika
- Salt
Preparation of the sauce:
- Grill the tomatoes on the No Fat Grill. Let them cool a bit, peel them and remove the seeds.
- Grill the garlic with skin until soft.
- Meanwhile, slice open the ñora red peppers and chorizo pepper and soak them in water to soften the flesh.
- When the peppers have hydrated, use a spoon to scrape the flesh off the skin.
- Chop up the chilli.
- Put a little oil in a saucepan and sauté the chilli, the pulp of the ñora peppers and the chorizo pepper.
- Add the peeled garlic and sauté.
- Add the chopped tomatoes and reduce to a simmer.
- Add a pinch of paprika, followed by a splash of vinegar so it does not burn. Let the vinegar evaporate a little so it loses its strength.
- Season with salt, add the chopped almonds and sauté them.
- Mix the sauce in the blender.
- Then add the olive oil very slowly while emulsifying it in the blender, as if you were making mayonnaise.
- Adjust the salt and vinegar and strain the sauce.
- It is best to prepare the sauce one or two days in advance because the quality and flavour improve with time.
Preparation:
- Clean the mushrooms and cut them into thin slices.
- Grill them on the No Fat Grill until soft.
- Salt and pepper them, remove from the heat and set aside.
- Arrange a base of pita or Mexican fajita. Place a slice of cheese, followed by the mushrooms (preferably cold or at room temperature) and the arugula.
- Roll up the pita or fajita and cook it on the No Fat Grill until the cheese melts.
- Cut the pita or fajita rolls into pieces and serve with the romesco sauce.