* Exported from MasterCook * Catalonian Almond and Hazelnut SauceRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup hazelnuts -- roasted and skins removed 1/2 cup blanched whole almonds -- roasted in a 350F oven until light golden 1 medium ripe tomato -- cut in half, seeds squeezed out, grated against the largest holes of a grater, and skin discarded 3 large garlic cloves -- pounded in a mortar with 1/2 teaspoon salt until mushy 3 sprigs parsley -- leaves only 1/8 teaspoon cayenne pepper 1/2 teaspoon sweet Spanish paprika 3 tablespoons extra-virgin olive oil 2
teaspoons sherry wine vinegarPlace the nuts in a food processor and run until fine. Add the tomato, garlic, and parsley and process until liquidy. Add the cayenne and paprika and pulse a few times. With the machine running, slowly pour in the olive oil and vinegar through the feed tube.Transfer to a serving bowl, cover with plastic wrap, and let stand 2 hours before using to let the flavors develop. It will keep i the refrigerator for up to 10 days.Makes about 1 cup (8 two-tablespoon servings)AuthorNote: This all-purpose Catalonian sauce known as 'salsa de ametlla i avellana' is ideal for dipping fried or raw vegetables. Taste it and I'm sure you'll come up with other used too.Skinning Nuts: Almonds and hazelnuts are the two nuts most likely to have skin on. The skins are not pleasant to eat and so the nuts need to be blanched for cooking purposes. "Blanching" means to remove the skin. Almonds can be blanched by dropping them in boiling
water for 5 minutes. Once they are drained and cool enough to handle, their skins can be pinched off with a squeeze of the thumb and forefinger. Hazelnuts are a little harder to skin. They must be roasted in a 350F to 400F oven until they are dark brown, then once cooled, one rubs their skin off.Cuisine: "Spanish/Iberian"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 16g Fat (78.5% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 902277 0 0 0 0 1032 0 4917
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