Romesco Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2: Dried red chilies,
1 slice: Country-style white bread,
-pref anchos or pasillas,
-crumbled, abt 1/4 cup
1: Jalape o chili, seeded
1 tbsp: Olive oil,
4: Tomatoes,
1/4 cup: Flat-leaf parsley, chopped
-halved and seeded,
2 tbsp: Red wine vinegar,
4: Garlic clove, (s), peeled
-or to taste,
2 tbsp: Almonds,
1/2 tsp: Sugar,
-slivered or chopped,
1/4 cup: Chicken stock, approx
2 tbsp: Hazelnuts, chopped
Salt and pepper,
Directions:
Soak the dried chilies in warm water for 1 hour.
Preheat the oven to 350
F. Place the jalape
o, tomatoes, and garlic
on a piece of lightly oiled foil in a roasting pan. Roast for 30
minutes, or until the garlic is soft. Toast the nuts on a baking
sheet in the oven for 6-8 minutes, or until lightly browned. Toast
the bread to a dark golden brown and crumble it into small pieces.
Drain and chop the soaked dried chilies. If a milder sauce is desired,
remove the seeds. Saut the chilies in the oil in a small fry pan for
1-2 minutes, or until crisp and fragrant. Let cool.
Grind the nuts and toast to a fine powder in a food processor. Add the
fried chilies, jalape
o, garlic, and parsley, and pure to a thick
paste. Add the vinegar, sugar and enough stock to make a pourable
sauce. Correct the seasoning, adding salt and pepper, and vinegar to
taste.
Serve with grilled chicken, baked fish, pork or veal, or even on
pasta.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
185 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
Preheat the oven to 350
F. Place the jalape
o, tomatoes, and garlic
on a piece of lightly oiled foil in a roasting pan. Roast for 30
minutes, or until the garlic is soft. Toast the nuts on a baking
sheet in the oven for 6-8 minutes, or until lightly browned. Toast
the bread to a dark golden brown and crumble it into small pieces.
Drain and chop the soaked dried chilies. If a milder sauce is desired,
remove the seeds. Saut the chilies in the oil in a small fry pan for
1-2 minutes, or until crisp and fragrant. Let cool.
Grind the nuts and toast to a fine powder in a food processor. Add the
fried chilies, jalape
o, garlic, and parsley, and pure to a thick
paste. Add the vinegar, sugar and enough stock to make a pourable
sauce. Correct the seasoning, adding salt and pepper, and vinegar to
taste.
Serve with grilled chicken, baked fish, pork or veal, or even on
pasta.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
185 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp