Cals Romesco Recipes

ROMESCO SAUCE

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.

CAL'S ROMESCO

Steps:

• Method:.
• Soak bread in milk.
• Heat the olive oil in a large sauté pan over high heat until smoking.
• Separately sauté the garlic and ancho chilies until lightly browned.
• Remove each ingredient with a slotted spoon as it's done.
• Deglaze the pan with the vinegar and red wine.
• Drain milk from bread.
• Place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
• Add the hazelnuts and process until finely chopped.
• Salt and pepper to taste.