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
PAN ROASTED GREEN ONION ROMESCO (SPANISH)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put a large skillet over high heat.
- Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam.
- Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with plastic wrap. Put the tomatoes on a board to cool a bit. Toast the bread under the broiler.
- When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add it in too. Add the almonds, garlic, paprika, and vinegar and start pulsing. Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl.
- Unwrap the green onions and peel off the charred outer layer. Arrange them on a serving platter and serve them with the sauce for dipping.
GREEN ROMESCO SAUCE
Steps:
- 1. Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal. 2. In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth. 3. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed. 4. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days. NOTES: The flavors develop overnight, so make this ahead if you can.
ROMESCO SAUCE
Provided by Florence Fabricant
Categories dinner, condiments
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted. Remove them from the skillet. Place them in food processor, grind them fine and leave them in the food processor.
- Add the oil to the skillet and when it is hot, add the onion. Saute until it is golden, then stir in the garlic. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender. Stir in the tomato and season the mixture with salt and hot red pepper. Remove from heat.
- Add mixture to almonds in food processor and puree. Taste for seasoning; serve at room temperature.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 544 milligrams, Sugar 6 grams, TransFat 0 grams
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.
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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