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
Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. -Lauren McAnelly, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Pulse almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.
Nutrition Facts : Calories 164 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CLUBFOODY'S ROMESCO SAUCE
This is an amazing recipe packed with flavor! The smokiness of it pairs beautifully with many proteins, vegetables, and more. VIDEO https://youtu.be/AcNzbI21z3o
Provided by CLUBFOODY
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 18
Steps:
- SAUCE:.
- Place peppers and tomatoes on a baking sheet lined with foil lightly greased. For the garlic, cut off the top of the head to expose the cloves and drizzle a little oil on top. Wrap it in foil leaving a small opening for the steam to escape and place it on the baking sheet with the veggies (the garlic might take about 40 minutes to roast).
- Transfer to the oven under the broiler and roast for 20 minutes. Halfway through cooking, flip the tomatoes and rotate the pan; continue broiling for the remaining time.
- Meanwhile, in a small skillet over medium heat, add oil and when it gets hot, place a slice of bread; toast on both sides. Transfer to a cutting board to cool off.
- Remove the baking sheet from the oven and transfer the peppers to a bowl; cover with foil. If the tomatoes are not done, return them for another 10 minutes under the broiler. When they're done, transfer them to a bowl to cool off.
- Remove the skin from the peppers and tomatoes and roughly chop them. Tear the bread into small pieces.
- In the jar of a blender, add the tomatoes with any accumulated juices, peppers and roasted garlic. Place the lid on and process on medium speed until well blended, about 30 seconds.
- Add blanched almonds, toasted bread pieces, chopped shallots, smoked paprika, hot paprika, sea salt and black pepper. Process until the mixture is smooth. While the machine is running, take the plug out and slowly drizzle in the vinegar followed by ¼ cup of oil, emulsifying the mixture. Transfer the sauce to a bowl or a saucepan to warm up - but do NOT cook it.
- FISH:.
- Preheat oven to 400ºF.
- Rub the fillets with oil and season with salt. Place them on a baking sheet lined with foil lightly greased and transfer to the preheated oven. Bake for 13 to 15 minutes or until the flesh flakes easily with a fork.
- To serve, spoon some sauce onto a plate and place the baked fillets on top. Spoon more sauce over and garnish with the reserved 1 tablespoons roasted peppers, toasted almonds and fresh chopped parsley. Makes 3 cups.
Nutrition Facts : Calories 674.8, Fat 41.2, SaturatedFat 5, Cholesterol 58.6, Sodium 974.3, Carbohydrate 34.6, Fiber 8.2, Sugar 10.8, Protein 44.2
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
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
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- You could use your hands and a large cutting board or bowl to combine the pasta ingredients or use a food processor.
- Combine the flour, or just use 4 cups of all-purpose flour. Make a well out of the flour and place the eggs in the middle along with the olive oil, plus 1/2 teaspoon to 1 tsp of sea salt. Mix together into a ball.
- Add flour + Salt, then 2 eggs and turn the machine on. Then add the last 2 eggs one at a time and allow the dough to come together, then add the olive oil.
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