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Romesco
Serves 4 as a dip Sauces and accompaniments
Ingredients
- 2 large tomatoes, washed and dried
- 4 whole garlic cloves
- 2 red peppers, quartered and deseeded
- 120g blanched almonds
- 60g peeled hazelnuts
- 2 slices ciabatta
- 200ml olive oil
- 100ml red wine vinegar
- 1tsp smoked paprika or chilli powder (optional)
Method
Preheat the grill to high and preheat the oven to 160C/140C F/Gas 3. Put the whole tomatoes and garlic cloves on a baking tray. Add the pepper quarters, skin side up, and cook under the grill for around 15-20 minutes until the pepper skins are blackened. Skin the peppers and the garlic and peel and seed the tomatoes.
Meanwhile, spread the almonds and the hazelnuts on a baking tray and toast in the oven for 8 minutes. Roughly chop the nuts rand set aside.
In a frying pan, fry the bread slices on both sides with a little of the olive oil until golden. Cut off and discard the crusts, then cut the bread into chunks and leave to dry on kitchen paper.
Pound the roasted garlic in a large mortar with a little salt, then add the pepper, tomatoes, bread and the nuts. Add a little olive oil and pound until you have a smooth paste.
Transfer the mixture to a bowl and stir in more olive oil to make an emulsified sauce. Add the vinegar and mix thoroughly. If you like a spicy sauce, stir in the paprika or chilli powder.
Allow to rest in the fridge for 2 hours before serving.
Cook's note
Use as a dip for griddled spring onions or smother over grilled seafood, poultry, lamb, beef or vegetables. The romesco will keep in an airtight container for up to 5 days.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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