Francess Romesco Sauce Food

FRANCES'S ROMESCO SAUCE

Steps:

• Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

ROMESCO SAUCE

Steps:

• Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.

ROMESCO SAUCE

Steps:

• Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
• Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
• With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

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.

ROMESCO SAUCE

Steps:

• Preheat the oven to 400 degrees. Lay tomatoes, cut side up, and garlic cloves in a medium roasting pan. Sprinkle with olive oil and season with salt. Roast for 15 minutes and then reduce the heat to 350 degrees. Roast another 60 to 75 minutes. (The garlic should be soft after 20 minutes; remove it and let cool.)
• Meanwhile, coat a small sauté pan with 1/8-inch olive oil. Place over medium heat. When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes. Remove and cool on paper towels.
• Remove the seeds from the ancho chili and discard. Scrape the thin layer of flesh from the skin. Place this pulp, along with the tomatoes, nuts and piquillo peppers, in the bowl of a food processor. Squeeze the garlic from its skin and add it. Pulse a few times to blend it and then, leaving the processor on, pour olive oil through the feed tube in a thin stream. The sauce should become thick and creamy, like a mayonnaise. About 1 cup of oil should be enough. To sharpen it, season with salt and add a tablespoon or two of vinegar and red wine. Serve with grilled scallions. (Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve.).

STEVEN RAICHLEN'S ROMESCO SAUCE

Steps:

• Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.
• Meanwhile, preheat broiler. Arrange nuts on a foil-lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning. Transfer nuts to a plate. When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin. (Don't worry about removing every last bit.)
• Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even. This will take 4 to 6 minutes a side: remove vegetables as they are ready. Transfer vegetables to a plate and let cool.
• Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.
• Place nuts and toast in food processor, and grind to a fine powder. Add vegetables and parsley, and puree to a coarse paste. Add oil, vinegar, sugar, salt and pepper, and process to mix. The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili. If desired, add salt, sugar or vinegar to taste.

CHEF JOHN'S ROMESCO SAUCE

Steps:

• Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
• Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
• Toast bread in the oil until golden brown, 2 to 3 minutes.
• Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
• Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.