Tarragona Nut and Pepper Sauce

Name: Tarragona Nut and Pepper Sauce (Romesco)
Cuisine: Spanish
Ingredients: Salt; 2 tbsp olive oil; 5 garlic cloves, peeled but left whole; 50 g/2 oz/⅓ cup hazelnuts, skinned if possible; 2 tomatoes; 2-4 tbsp extra virgin olive oil; 2-4 tsp red wine vinegar; 2 slices of white bread; 1 tbsp chopped fresh flat-leaf parsley; 1 small dried red chilli (chili pepper), de-stalked and de-seeded; 3 dried ñoras peppers, de-stalked and de-seeded; 50 g/2 oz/⅓ cup almonds, blanched; 1 small dried red chilli (chili pepper), de-stalked and de-seeded

Romesco

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

In early spring coach-loads of hungry diners descend upon the town of Valls, near Tarragona to eat calçots; peculiar overgrown spring onions (scallions), dipped in Romesco sauce. It’s quite a spectacle as everyone puts on a bib and some even wear gloves, to tackle the wonderfully messy barbecued onions.

This is one of my favourite sauces of all time, another classic of the Catalan kitchen. The southern hillsides are covered in almond and hazelnut groves and the roasted

Ingredients

Europe
Spain
Navarre
Asturias
Galicia
Catalan
Tarragona
Sauce
Vegan
Spring

Ingredients

Method