Ingredients
- 32 cloves garlic, peeled and left whole
- ½ pound plum tomatoes, left whole
- 1 cup plus 6 t olive oil, plus more as needed
- ¼ cup red wine vinegar
- 2 dried nora chilis– cores, stems and seeds removed
- 24 blanched alomonds
- 24 blanched hazelnuts
- 1 teaspoon sea salt
- 1 hard-boiled egg, roughly chopped
- 1 pinch cayenne pepper, to taste
- 1 teaspoon spanish pimenton powder
- 12 baby leeks
- kosher salt as needed
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