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
- Ingredients
1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed |
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound) |
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted |
2 large garlic cloves, peeled |
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts |
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter) |
1 tablespoon chopped fresh Italian parsley |
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton) |
Salt, preferably kosher salt, to taste |
Freshly ground pepper to taste |
2 tablespoon sherry vinegar |
1/4 to 1/2 cup extra virgin olive oil, as needed |
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
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 DishSauces and Condiments RecipesSauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
- Ingredients
6 roma (plum) tomatoes, halved |
1 large red bell pepper, quartered |
12 cloves garlic |
⅔ cup olive oil |
kosher salt to taste |
1 slice bread |
½ cup toasted whole almonds |
½ cup red wine vinegar |
½ teaspoon Spanish paprika |
1 pinch crushed red pepper flakes, or to taste |
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
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
- Ingredients
100g blanched almonds |
200g roasted red peppers from a jar, drained |
1 garlic clove |
1 tbsp sherry vinegar , plus extra to season (optional) |
1 tsp smoked paprika |
50ml olive oil |
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
ROASTED ROMANESCO
This crazy looking vegetable is better than broccoli!
Provided by MK!
Categories Side DishVegetablesRoasted Vegetable Recipes
Time 25m
Yield 4
Number Of Ingredients 6
- Ingredients
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces |
1 tablespoon olive oil, or more to taste |
salt to taste |
2 grinds fresh black pepper |
1 pinch garlic powder |
1 pinch paprika |
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
- Roast in the preheated oven until tender, 15 to 20 minutes.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g
ROMESCO SAUCE
Provided by Amanda Hesser
Categories condiments
Time 1h45m
Yield About 2 cups sauce
Number Of Ingredients 10
- Ingredients
5 ripe baseball-size tomatoes, cored and halved |
8 large cloves garlic |
Olive oil, preferably from arbequina olives (see note) |
Sea salt |
1/3 cup blanched almonds |
10 blanched hazelnuts |
1 dried ancho chili pepper (soaked in very hot tap water for 20 minutes) |
2 fire-roasted piquillo peppers |
Aged sherry vinegar |
Red wine, preferably from Priorat or Rioja |
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.).
ROMESCO SAUCE
Provided by Soa Davies
Categories SauceTomatoVegetarianLow CalAlmondLow CholesterolVeganPaprikaBon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 11
- Ingredients
1 large roasted red bell pepper from a jar |
1 garlic clove, smashed |
1/2 cup slivered almonds, toasted |
1/4 cup tomato purée |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons Sherry vinegar |
1 teaspoon smoked paprika |
1/2 teaspoon cayenne pepper |
1/2 cup extra-virgin olive oil |
Fine sea salt and freshly ground black pepper |
Ingredient info: Smoked paprika is available at most supermarkets. The Spanish type, sometimes labeled Pimentón Dulce or Pimentón de La Vera, is sold at specialty foods stores and latienda.com. |
Steps:
- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
CHEF JOHN'S ROMESCO SAUCE
One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.
Provided by Chef John
Categories Side DishSauces and Condiments RecipesSauce Recipes
Time 8h30m
Yield 24
Number Of Ingredients 9
- Ingredients
3 large red bell peppers |
½ cup olive oil |
8 cloves garlic |
1 cup cubed stale bread |
¾ cup roasted almonds |
¼ cup sherry vinegar |
1 tablespoon smoked Spanish paprika |
1 teaspoon cayenne pepper |
1 teaspoon kosher salt, or more to taste |
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.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g
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