Romesco

Ingredients

U.S. Metric Ingredients
1 oz 30 g White bread
½ fl oz 15 mL Olive oil
3 oz 90 g Blanched almonds
2 tsp 10 mL Garlic, chopped
10 oz 300 g Tomatoes, peeled
2 tsp 10 mL Spanish paprika
tsp 0.5 mL Cayenne
fl oz 45 mL Red wine vinegar
3–4 fl oz 90–120 mL Olive oil
to taste to taste Salt
to taste to taste Pepper

Method

Procedure

  1. Sauté the bread in the olive oil until golden.
  2. Toast the almonds in an oven at 350°F (175°C) about 15 minutes or in a skillet over moderately low heat until light golden, not dark brown. Remove the almonds from the pan as soon as they are golden so they do not brown further.
  3. Combine the bread, almonds, and garlic in a food processor. Grind until fine.
  4. Add the tomatoes, paprika, and cayenne. Process to a paste.
  5. With the machine running, gradually add the vinegar and then the oil in a slow stream.
  6. Adjust the seasonings with salt and pepper. Add more vinegar if required. The sauce should not be too acidic but should have a definite sharpness.

Per 1 fl oz (29.57 mL): Calories, 100; Protein, 2 g; Fat, 9 g (80% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 15 mg.

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