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

Sunday, January 23, 2011

[MC-AllEthnic-Recipes] Spanish Romesco Sauce

* Exported from MasterCook *

Spanish Romesco Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red pepper -- about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes -- or 4 Roma tomatoes (about 3/4 pound)
2 thick slices baguette -- or country-style bread (about 2 ounces) lightly toasted
2 large garlic cloves -- peeled
1/2 cup toasted almonds -- or a combination of almonds and skinned roasted hazelnuts
1 teaspoon pure ground chile powder -- or red pepper flakes, to taste (pepper flakes are hotter) (1 to 2)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika -- or Spanish smoked paprika (pimenton)
Salt -- preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoons sherry vinegar
1/4 cup extra virgin olive oil -- as needed (1/4 to 1/2)

Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

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 almonds (or almonds and hazelnuts), 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, beginning with the smaller amount of olive oil and thinning out as desired. 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. Serve with fish and/or grilled vegetables, or on crostini.

Makes about 2 cups

Advanced preparation: Romesco keeps for at least five days in the refrigerator; over time, the garlic will become more pungent.

This thick, pungent sauce is served with vegetables and [favorites] in Spain. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco sauce.)

Some Catalans will tell you that their famous grilled spring onion feast, called La Calcotada, is just an excuse to eat copious amounts of romesco. The thick, pungent, nut-thickened sauce made with hazelnuts and/or almonds, roasted peppers, tomatoes, and bread goes wonderfully iwth cooked vegetables of all kinds, whether grilled, steamed, or blanched. I serve it just as often with grilled or oven-roasted [cFavorite].

Cuisine:
"Spanish/Iberian"
Source:
"Very Best of Recipes for Health by Martha Rose Shulman, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 440 Calories; 15g Fat (30.3% calories from fat); 12g Protein; 65g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 700mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 2614 0 1032 0 0 0 0