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.
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
QUICK ROMESCO SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.
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
ROMESCO SAUCE
Provided by Food Network
Time 35m
Yield 1 cup
Number Of Ingredients 8
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 (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.
ROMESCO SAUCE
This is good on fish, vegetables...I'm sure that whatever you dream up would be good. I listed this as a low carb recipe, so I probably shouldn't say this, but this tastes really good with bread. From the Low Carb Cookbook by Fran McCullough.
Provided by Aunt Cookie
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Put the garlic, almonds, tomatoes, and pepper on a baking sheet and roast for 15 minutes. The veggies should be soft.
- Peel and seed the tomatoes (honestly, I don't bother to peel them -- I'm a little lazy that way).
- Peel the garlic.
- Put the roasted ingredients in a blender or food processor and grind thoroughly.
- Add the vinegar and salt.
- While the food processor is still running, gradually trickle in the oil until the sauce thickens.
Nutrition Facts : Calories 1288.4, Fat 132.8, SaturatedFat 16.9, Sodium 172.2, Carbohydrate 21.8, Fiber 8.7, Sugar 9, Protein 12.9
ROMESCO SAUCE
Make and share this Romesco Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F
- Put the peppers, chilis and onion in a roasting tray, drizzle with oil, season and cook for 15 minutes.
- Add the garlic and tomatoes, toss and roast for another 10-15 minutes or until everything is completely softened.
- Put the roasted veg in a blender with the almonds and bread and whizz to a paste then add the vinegar and the oil and whizz again.
- Season and serve with your chosen dish.
Nutrition Facts : Calories 246.2, Fat 19.8, SaturatedFat 2.6, Sodium 53, Carbohydrate 16.5, Fiber 3.6, Sugar 7.8, Protein 3.6
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- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
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