Broccoli With Walnut Romesco Sauce Food

WALNUT ROMESCO SAUCE

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

BROCCOLI SALAD WITH HAZELNUT ROMESCO

Steps:

• Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
• In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
• Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain.
• In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

RED CRUDITES WITH ROMESCO SAUCE

Steps:

• Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
• Serve with:
• Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
• Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
• Baby Bell Peppers
• Smoked Almonds
• Radishes

ROMESCO SAUCE

Steps:

• Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

BROCCOLI WITH PARMESAN AND WALNUTS

Steps:

• In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.