Salbitxada

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Salbitxada

 

1 tablespoon olive oil for frying

1 large 1/2 inch slice of white bread

1/2 cup whole almonds, toasted for 15 minutes in a preheated 350 degree oven

1/4 teaspoon hot red pepper flakes

1 large clove garlic, coarsely chopped (or 1 teaspoon)

4 medium red bell peppers (about 12 ounces total) cored, seeded and cut up (or

substitute 4 oz. whole roasted bell peppers or pimientos from a jar, preferably

the fire-roasted ones from Spain)

1/2 pound ripe tomatoes

1/4 teaspoon Spanish paprika

1/4 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

 

Salbitxada (pronounced Sahl-bee-tcha-dah) Typically served with " ceballots "

(Charcoal-grilled Catalan-style leeks) this version of " romesco " boasts a lovely

terracotta color and rich harmonious flavors. It is great with other grilled

vegetables, too, such as " escalivada " (Charcoal-grilled Meditteranean

Vegetables) and with grilled meats and poultry, especially grilled leg of lamb

and grilled chicken.

Heat the 1 tablespoon oil in a small skillet and, over medium heat, fry bread

slice until golden on both sides.

Grind toasted almonds finely in the food processor, together with bread, pepper

flakes and garlic. Add red peppers, tomatoes, paprika, salt and pepper; puree

until they form a smooth paste. Whirl in vinegar. With the motor running, add

oil slowly, in a thin stream. Taste for seasoning. Allow to rest 4 or 5 hours

before serving.

Yields 2 cups.

 

 

 

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