Romesco Saucecomments (10) August 4th, 2008
2 red bell peppers, roasted, peeled, and seeded
1/4 cup almonds, roasted
1/4 cup hazelnuts, roasted and peeled
1 slice country-style white bread
Olive oil for frying
3 cloves garlic
1-1/2 tsp. ground red chile or red pepper flakes
4 small plum tomatoes, roughly chopped
1 tbsp. chopped parsley
1/2 tsp. salt
Freshly ground pepper
1 tsp. sweet paprika
1/4 cup sherry vinegar
1/2 cup plus 2 tbsp. extra-virgin olive oil
Makes 2 cups
This Catalan sauce is utterly delicious served with chickpeas, roasted potatoes,
or grilled vegetables.
To roast the peppers, place them under a broiler or over a gas flame until the skins are charred. Put them in a bowl, cover with a plate, and set aside for 15 min. Peel and seed the peppers.
Roast the nuts in a 350°F oven for 7 to 10 min., or until they smell toasty. Let them cool slightly, and then rub the hazelnuts between the folds of a towel to remove loose skins. (The almonds don’t need peeling.)
Fry the bread in a little olive oil until golden and crisp. When the bread is cool, grind it with the nuts and garlic in a food processor or a mortar until fairly fine. Add everything else but the vinegar and oil and process or work with the pestle until smooth. With the machine running, or your arm working if you’re using a mortar and pestle, gradually pour in the vinegar, then the oil. Taste to make sure the sauce has enough salt and plenty of piquancy.
Recipe by Deborah Madison
from issue #8
posted in: tomatoes, peppers, condiment, sauce