ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
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.
FRANCES'S ROMESCO SAUCE
Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
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.
PANTRY PASTA WITH ROMESCO SAUCE
Romesco is a Spanish sauce made with bread (as a thickener) and roasted peppers and nuts. This version twists those components into a kind of pesto that is wonderfully smoky and tangy. We've made it with roasted almonds and smoked paprika, but you can also try it with smoked almonds and regular Spanish paprika.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the sauce to a large bowl. Add the pasta and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the pasta among individual bowls, and sprinkle with the chopped almonds.
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
SHRIVELED POTATOES WITH ROMESCO SAUCE
Try making this savory snack for your next Halloween party. The skins of waxy potatoes wrinkle when roasted and a pool of peppery romesco sauce makes a delicious pairing. Stick a single toothpick in each potato for easy dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.
- Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
- Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.
- Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.
AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)
This delicious and easy romesco sauce recipe results in my all-time favorite dipping sauce! Nutty and delicious, it's a must-try!
Provided by Lauren Aloise
Categories Sauce
Time 50m
Number Of Ingredients 9
Steps:
- Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
- Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
- Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
- Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
- Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
- Add more vinegar, salt, and cayenne (if you wish) to taste.
- Enjoy the sauce with roasted vegetables, or on a sandwich.
Nutrition Facts : Calories 226.56 kcal, Carbohydrate 8.01 g, Protein 0.8 g, Fat 21.83 g, SaturatedFat 3.03 g, Sodium 27.2 mg, Fiber 0.57 g, Sugar 5.25 g, ServingSize 1 serving
MMMM ROASTED ROMESCO SAUCE
Fast, easy & yum! Great to have in the fridge - let come to room temp before saucing flash sauteed shrimp or roasted white-fleshed fish. We've used on sandwiches when out on the boat for the day! Mmmmm! Better than mayo & mustard!! We tend to do battle over salt in our house, hence the salt recommendation. Enjoy! Roasting the tomatoes takes the longest - sometimes I will roast the garlic to mellow it for friends who are put off by fresh garlic. This sweetens the sauce somewhat. I use whatever chewy unbleached bread I happen to have on hand (French, Italian, ciabatta, sourdough) Can be made with filberts but we prefer pine nuts. Did not include overnight rest as it is not mandatory to enjoy this sauce.
Provided by Busters friend
Categories Sauces
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
- Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
- Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.
Nutrition Facts : Calories 321.9, Fat 31, SaturatedFat 3.6, Sodium 484.3, Carbohydrate 9.9, Fiber 2.6, Sugar 2.6, Protein 4.4
ROMESCO SAUCE (A SPANISH CONDIMENT)
Having researched many recipes for this condiment, it seems most of them have basic components of smokiness, heat, nuts, red peppers, tomatoes, olive oil and sherry vinegar. They also often include bread as a thickener, but mine does not. In fact, my recipe is so very simple I wonder if it is truly a Romesco sauce. I never measure the amount of nuts, olive oil, or sherry vinegar so the amounts below are approximate. Goes well with grilled fish, chicken, or meat or use as a dip for bread or veggies. A food processor makes this come together easily. I guess it is possible to make something more complicated by not using ingredients that are already processed, like the Smokehouse Almonds, jarred roasted red peppers, or canned tomatoes. But this works well consistently and friends always enjoy it. A very good quality Sherry Vinegar can add a nice touch, but I usually use what I find at the store, Big Lots, or TJ Max. Spanish chef, Penelope Casas, recommends Pimenton De le Vera for paprika.
Provided by French Terrine
Categories Peppers
Time 30m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- If using hazelnuts, toast in oven at 350 for a few minutes until fragrant. Wrap in a clean dish towel and while still warm, rub together in the towel to remove the darker husks. (I have known a few people allergic to hazelnuts, so I usually omit them.).
- Cut away the stem and remove seeds from dried chipotle pepper, then rehydrate in boiling water. After is has softened, usually about 10 minutes, remove from the water and drain.
- Using chopping blade in food processor bowl, mince the chipotle. Add peeled garlic clove and continue mincing. Next add the roasted red bell pepper and continue chopping. Add in the Smokehouse Almonds and continue with processing. I like to get these ingredients as homogenized as possible, in order to finely mince the chipotle and garlic.
- Continue to process in the olive oil and the sherry vinegar. Then adjust seasoning with black pepper and Spanish smoked paprika.
- To keep it just slightly chunky stirr in the canned tomatoes last. But sometimes they get processed along with the rest.
- Wonderful on halibut, great as a dip for veggies or bread. Usually when I prepare My Very Favorite Chicken Terrine (see here in Food.com), I will include a small bowl of Romesco Sauce on the platter along with the mustards, cornichon, and olives, because it adds a pretty color to the presentation.
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ULTIMATE ROMESCO SAUCE RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory DipServings 2Total Time 18 mins
- Preheat oven at 350 degree Fahrenheit. Slice **day-old bread into cubes. Spread on baking sheet. Bake in oven until light-brown and toasted dry. (7-8 minutes)
- In meantime, *heat a dry skillet and toast sliced almonds in skillet until lite brown, about 1-2 minutes.
- In a food processor, or blender jar, add all ingredients for romesco sauce except oil, and salt. (Add 3 tbsp. of vinegar to start, add remaining after tasting). With motor running, slowly add oil, process until smooth. Make sure bread is full brokwn and part of sauce. Season with salt and black pepper as per taste. Cover and chill until ready to serve. Recipe yields about 2 cups of sauce.
ROMESCO SAUCE WITH ROASTED VEGETABLES - I HEART …
From iheartvegetables.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 429 per serving
- Cover a large baking tray with parchment paper. (If you don’t have parchment paper, you can spray the pan with a bit of non-stick spray.)
- To make the sauce, combine the roasted red pepper, almonds, garlic, ¼ cup olive oil, red wine vinegar, paprika, and salt in a food processor or blender. Blend until just slightly chunky.
- Toss the carrots, chickpeas, and asparagus with the remaining tablespoon of oil. Alternatively, you can spray them with olive oil to evenly coat.
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EASY ROMESCO SAUCE - FORK IN THE KITCHEN
From forkinthekitchen.com
Ratings 15Calories 63 per servingCategory Sauce
- In a small skillet, toast almond slices over low-medium heat for 2-3 minutes until fragrant and warm. This step adds a depth of flavor, but if you're in a hurry you can skip it.
- In a food processor, add almonds, roasted red pepper, garlic, sun-dried tomatoes, parsley, red wine vinegar, and cayenne pepper. Begin to pulse until combined into a coarse crumb.
- While the food processor is blending, slowly add olive oil until it is completely combined with the sauce. Add salt and pepper, adjusting to taste. If needed, add additional olive oil. Continue pulsing until desired consistency is reached. I generally make it it's slightly chunky and not completely smooth, however, you can pulse as long as needed until your desired texture is reached.
- Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)
TRADITIONAL ROMESCO SAUCE - CAROLINE'S COOKING
From carolinescooking.com
5/5 (2)Calories 110 per servingCategory Condiment
- Preheat the oven to 400F/200C. Remove the outer skin from the garlic but leave the garlic on the bulb stem in their individual skins. Trim the very top off the cloves of garlic and add the bulb to a small roasting dish, along with the chunk of red pepper. Cut the tomatoes in half through the middle and add to the roasting dish. Drizzle oil (around 1/2 tbsp) over all of them, along with a little salt, then roast in the preheated oven.
- Remove the garlic and pepper after around 40-45 minutes when the pepper is softened and the tops of the garlic are browning. The cloves inside should feel soft. Return the dish with the tomatoes to the oven and cook for around another 15 minutes (around 1 hour total). Remove and allow to cool.
- As the tomatoes are cooking and/or cooling, prepare everything else. Pull the top off the dried pepper/chili, tip out the seeds and place in a small bowl. Cover with boiling water and allow to soak around 10 minutes. Press the pepper down with a spoon if it floats out of the water.
- In a dry skillet/frying pan over a medium heat, gently toast the almonds and hazelnuts until starting to color slightly on both sides. Remove the nuts from the pan and set aside.
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- Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
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- Add all the ingredients to a blender and blitz until as smooth as it will go (it will always stay a bit on the chunky side).
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5/5 (5)Total Time 8 minsCategory SauceCalories 80 per serving
- Place all the ingredients in a food processor or blender. Pulse until smooth or leave a little texture if that grabs you. Taste and add a little more salt or olive oil to your liking.
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From chowhound.com
4.5/5 (8)Total Time 20 minsCategory AppetizerCalories 301 per serving
- Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
- Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
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