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

Friday, January 13, 2012

[MC-AllEthnic-Recipes] Spanish Smoked Romesco Sauce

* Exported from MasterCook *

Spanish Smoked Romesco Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To fry: -- the bread: good-tasting extra-virgin olive oil
1/2 cup extra-virgin olive oil
2 pieces sturdy bread -- such as ciabatta, about 5 inches x 3 inches x 1 inch thick
1/2 cup unsalted almonds -- roasted
4 medium garlic cloves
1 teaspoon hot red pepper flakes
1 teaspoon mild smoked Spanish paprika
3 medium tomatoes -- cored and quartered, or 2 cups canned tomatoes, drained
1 tablespoon flat-leaf parsley leaves
1 sweet red pepper -- roasted
1/2 cup Spanish sherry vinegar
salt -- to taste

Coat a 10-inch skillet with a thin film of oil and put over medium-high heat. Fry the bread until crisp and browned on both sides. Remove the bread from the pan and cool. In a food processor, grind the bread, almonds, and garlic into a rough paste.

Add the red pepper flakes, paprika, tomatoes, parsley, and roasted peppers and process into a smooth paste. With the machine running, gradually add the sherry vinegar. When the vinegar is incorporated, slowly add the remaining 1/2 cup of olive oil. Add salt to taste.

Set the sauce aside, covered, and let rest for about 20 minutes to mellow the garlic and blend the flavors. When the [favorite] is ready, spoon some sauce onto the platter and pass the rest at the table.

Makes 3 cups
Prep time: 30 mins
Keeps refrigerated, covered, 3 days
This dreamy sauce is at its pinnacle the day it is made.

AuthorNote: Spain's Special Sauce
Before McDonald's, even before Goya and Don Quixote, Spain gave the world romesco. Make this once and we promise that romesco is going to take up permanent residence in your fridge.

WHAT TO DO WITH EXTRA ROMESCO:
Smear it on roasted onions.
Dip steamed [cFavorite] in it.
Toss with canned [cFavorite] and celery for a Spanish [cFavorite] salad.
Thin with water and olive oil and dress fresh greens.
Spread on crostini with a dollop of creme fraiche or yogurt.
Top an omelet.
Mound on a plate and cover with warm, melting fresh cheese.

Cuisine:
"Spanish/Iberian"
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 331 Calories; 15g Fat (39.7% calories from fat); 8g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 446mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 3769 0 0 0 0 0 0 0 4917 0