sauce - red peppers, almonds, hazelnuts, vegetable, fish or meat sauce
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Romesco Sauce - a Spanish Condiment
This very addicting cold sauce is really a
multipurpose Spanish condiment originating in Catalunya and is used for anything
from topping toasted bread, to vegetables, fish, poultry or meat and makes a
wonderful party dip. And the best part is, it is done in minutes.
125 ml. olive oil
180-200 g. roasted and peeled red peppers
1 chilli pepper
4 garlic cloves, coarsely chopped
2 T. sherry vinegar
2 anchovy filets
60 g. almonds and hazelnuts without the skin
Gently sauté the garlic in the hot olive oil. Once they sizzle, let them
cook 30 seconds or so more. Remove from the oil and set aside. Now
toast the nuts until the almonds just turn a little golden and remove, reserving
the oil.
Place all in a narrow and deep container and use the immersion blender to blend to a fine consistency while drizzling in the oil. The mass should resemble a smooth, loose paste with fine bits of nut still visible.
Note:
The key to this recipe are the anchovy filets that do not impart a
'fishy' taste but a wonderful flavour dimension and serve also to salt the
sauce. You can make this with just almonds as well, but the use of hazelnuts is
classic.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind.
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The Epicurean Table © 1999-2010 Patricia Conant