BVR: Romesco Sauce

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* Exported from MasterCook Mac *

 

Romesco Sauce

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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1 large red bell pepper

3 medium tomatoes (or 4 plum Roma, about 3/4 pound)

2 large garlic cloves

1/4 cup toasted almonds

2 slices baguette (or country-style bread, ca 2 oz) --

lightly toasted

1 teaspoon chili powder (or red pepper flakes, 1-2) -- to

taste

1 tablespoon fresh parsley (flat-leaf) -- chopped

1 teaspoon paprika

1 teaspoon salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

 

1

Preheat the broiler and cover a baking sheet with foil.

2

Place the pepper on the baking sheet and grill under the broiler, 2 to 3

inches from the heat (at the highest setting), and turn every 3 minutes

or so, until uniformly charred. Remove from the baking sheet and place

in a plastic bag, twist the bag shut, and set aside to cool.

3

While waiting for the pepper to cool, place the tomatoes on the baking

sheet and place under the broiler 2 to 3 inches from the heat (at the

highest setting). Broil for 2 to 4 minutes, until charred on one side.

Turn over and broil on the other side for 2 to 4 minutes, until charred.

Remove from the heat, transfer to a bowl, and allow to cool.

4

When the pepper is cool enough to handle, remove the charred skin (you

can do this under running water), cut the pepper in half lengthwise, and

remove the core, seeds, and membranes. When the tomatoes are cool enough

to handle, peel and core.

5

Turn on a food processor fitted with the steel blade and drop in the

garlic cloves. When the garlic is chopped and adheres to the sides of

the bowl, stop the machine and scrape down the sides. Add the almonds,

bread, and chile powder and process to a paste. Scrape down the sides of

the bowl and add the roasted pepper, tomatoes, parsley, paprika, salt,

and pepper. Process until smooth. With the machine running, add the

vinegar and olive oil in a slow stream. Process until well amalgamated.

6

Scrape the sauce into a bowl. Taste and adjust seasoning, adding salt

and chile powder as desired. If possible, allow the sauce to stand for

an hour at room temperature before using.

 

Advance preparation: The sauce keeps for several day in the

refrigerator; the garlic will become more pungent over time.

 

Makes about 2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 724 Calories; 72g Fat (86%

calories from fat); 9g Protein; 18g Carbohydrate; 0mg Cholesterol;

2143mg Sodium

 

NOTES : This is a simplified, lighter version of authentic Spanish

romesco sauce, which is made with bot almonds and hazelnuts, and more

olive oil. Grilled or broiled peppers and tomatoes replace some of the

nuts and oil here, while still capturing the texture and spice. The

pungent sauce is thick enough to spread on crostini or tofu but also can

be stirred into a bowl of beans or rice, or dolloped onto polenta, or

eaten with grilled or steamed vegetables.

 

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