Real African Dishes: [MC-AllEthnic-Recipes] Spanish Almond Romesco Sauce

Monday, July 26, 2010

[MC-AllEthnic-Recipes] Spanish Almond Romesco Sauce - 19g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Almond Romesco Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red pepper -- or 2 medium peppers (about 1/2 pound)
3 medium tomatoes -- or 4 roma tomatoes (about 3/4 pound)
2 ounces baguette -- or country style bread, lightly toasted
2 large garlic cloves -- peeled
1/3 cup toasted almonds -- or use half almonds, half toasted, skinned hazelnuts
1 pure ground chile powder -- ¥or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika
salt to taste -- (1 to 1-1/2 teaspoons)
freshly ground pepper -- to taste
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil

1. Preheat the broiler and cover a baking sheet with foil. Grill the
pepper under the broiler, placing it on the baking sheet at the highest
setting, and turning it every 3 minutes or so, until uniformly charred.
Remove from the baking sheet and place in a plastic bag, twist the bag
shut and allow to cool. When the pepper is cool enough to handle, remove
the charred skin (you can do this under running water), cut the pepper in
half lengthwise and remove the core, seeds and membranes.

2. While waiting for the pepper to cool, place the tomatoes on the baking
sheet and place under the broiler at the highest setting. Broil for 2-4
minutes, until charred on one side. Turn over and broil on the other side
for 2 to 4 minutes, until charred. Remove from the heat, transfer to a
bowl and allow to cool. Peel and core.

3. 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 nuts,
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. 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.

Advanced preparation: This will keep for several days in the refrigerator;
the garlic will become more pungent.

Note: The peppers and tomatoes can also be cooked on a charcoal or gas
grill.

Makes 2 cups

This is based on a wonderful, richer Spanish sauce called Romesco sauce,
which is made with both almonds and hazelnuts, and more olive oil. Here
grilled or broiled vegetables stand in for some of the nuts and oil, but
the sauce still captures the texture and spice.

Cuisine:
"Spanish"
Source:
"Light Basics Cookbook by Martha Rose Shulman"
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 21g Fat (66.2%
calories from fat); 5g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 1032 1326 0 0 0