Romescu

Name: Romescu
Yield: Makes 350 ml
Cuisine: Spanish
Ingredients: 1 teaspoon smoked Spanish paprika; 1 teaspoon dried chilli flakes (or 1 dried red chilli); 3 tablespoons white wine vinegar; 350 g roasted red peppers; 250 g tomatoes, blanched, peeled, deseeded and chopped (see Sicilian tomato sauce, step 1); 250 g tomatoes, blanched, peeled, deseeded and chopped (see Sicilian tomato sauce, step 1); salt and freshly cracked black pepper; salt and freshly cracked black pepper; 150 ml extra virgin olive oil; 1 slice of white bread, cut into cubes; 3 garlic cloves, crushed; 75 g almonds or hazelnuts, lightly toasted; 75 g almonds or hazelnuts, lightly toasted; 1 teaspoon dried chilli flakes (or 1 dried red chilli)

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

One of the great Spanish sauces, dating back hundreds of years to Tarragona in the Catalonia region. Whether made with hazelnuts or almonds, it never fails to impress. I think I’ve served it with just about every type of grilled fish, vegetable, meat, even fried eggs - utterly versatile.

Ingredients

150 ml extra virgin olive oil
1 slice of white bread, cut into cubes
3

Europe
Spain
Tarragona
Sauce
Mediterranean
Catalonia
Vegan

Method

Heat 25 ml of the oil in a large frying pan, add the bread cubes and fry until golden. Add the garlic, almonds or hazelnuts, chilli flakes and paprika, and cook for a further 30 seconds.
Transfer to a blender and add the roasted peppers and vinegar. Blitz to a pulp