Romesco Sauce
by:
This has long been one of my favorite sauces. Especially good with grilled vegetables, spread it over grilled bread in a sandwich. Its great to have a bowl on hand and it will keep, refrigerated, for a week or so.
ingredients
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serves: 1
1 slice country-style bread
1/2 cup almonds or hazelnuts or a mixture
3 cloves garlic
1 1/2 teaspoons ground red chile or hot paprika
4 Roma tomatoes, roughly chopped
2 tablespoons chopped parsley
1 teaspoon sweet paprika
2 charred red bell peppers, peeled and seeded
1/4 cup sherry vinegar
1/2 cup olive oil
sea salt
Servings Per Recipe: 1
Amount per Serving
Calories: 1454
- Total Fat: 134.4 g
- Saturated Fat: 17.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 164.1 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 16.6 g
- Sugars: 20.5 g
- Protein: 18.8 g
preparation
1. Grill or toast the bread until golden and crisp, then grind it with the nuts and garlic in a food processor. Add everything hut the vinegar and oil and process until smooth. With the machine running, gradually pour in the vinegar, then the oil. Taste and make sure the sauce has plenty of piquancy and enough salt.
Cooks' note:
A big, bold Romesco sauce does wonders for a platter of grilled vegetables, as does harissa, and both work wonders on a sandwich.
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