* Exported from MasterCook *
Modern Romesco Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bread cubes -- 1/2-inch cubes, lightly packed, artisanal or baguette bread
3 cloves garlic -- halved
6 Tablespoons extra-virgin olive oil
1 ripe plum tomato -- cored and halved
1/2 cup almonds -- toasted
1/2 cup hazelnuts -- toasted and skinned
2 teaspoons packed minced fresh thyme
2 teaspoons Hungarian sweet paprika -- or Spanish sweet smoked paprika
1 pinch cayenne -- small pinch, plus more if needed
8 ounces jarred roasted red peppers -- rinsed, dried, coarsely chopped (1 1/3 cups)
1 Tablespoon sherry vinegar
kosher salt
In a small frying pan, combine the bread cubes, garlic, and 4 Tablespoons
of the oil over medium heat. Cook, stirring frequently, until the bread is
lightly browned, about 5 minutes. Using a heat-resistant rubber spatula,
transfer the bread to a food processor, scraping out as much oil as
possible.
Return the pan to medium-high heat. Add the tomato, cut-side down, and
cook without moving until it is browned, about 3 to 5 minutes. Flip and
lightly brown the skin side, about 3 minutes. Remove from the heat and
chop coarsely when cool enough to handle.
Add the nuts, paprika, and cayenne to the processor and process with the
bread until ground and evenly combined, about 30 seconds, stopping as
needed to scrape down the sides of the work bowl. add the peppers, tomato,
and vinegar and process until thoroughly blended, about 30 seconds. Taste
and adjust the seasoning with salt and cayenne if needed. Finally, add the
remaining 2 Tablespoons olive oil and pulse briefly just until combined.
Makes 2 cups (8 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 3 days. The sauce
does not freeze well.
Quick Change: use all almonds, or even salt, fried Marcona almonds for an
extra-rich touch.
Toasting and Skinning Hazelnuts: to toast the nuts evenly without the risk
of burning, heat the oven to 350F/180C/gas 4, spread the nuts in a pie
pan, rimmed baking sheet, or shallow baking pan, and toast until fragrant
and lightly browned, 10 to 15 minutes. To skin the hazelnuts, allow them
to cool until can be comfortably handled, then rub them back and forth
between your palms. Alternatively, place them in a sieve and rub them back
and forth with your hand; the mesh will act like sandpaper and help scrape
off the skins.
AuthorNote: My friend and fellow food writer, Matthew Card, makes a mean
romesco, so I asked him to contribute his recipe to the book. If he
hadn't, I would have been trying to duplicate this version of the classic
Spanish sauce anyway, so he spared me the espionage. His sauce gets most
of its body from fleshy roasted red peppers - from a jar is fine - but
gets layers of can't-stop-eating-this flavor from fried bread, two kinds
of nuts, and a bit of sherry vinegar.
Cuisine:
"Spanish"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 21g Fat (78.4%
calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 4527 0 0 20213 0 0 0 0 0
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