Romesco Recipe
Are you craving a culinary experience that will leave you believing you’re on the sun-soaked shores of the Mediterranean? Look no further! Let’s embark on a delicious journey together and discover the captivating world of romesco salsa. Sweet aromas, tangy flavours, and a robust profile that will dance on your taste buds. In this blog post, we’ll explore the rich history, irresistible ingredients, and endless creative possibilities of romesco salsa. Get ready to revolutionize your kitchen with a sauce that adds a touch of fiery magic to every dish. Prepare to fall in love with romesco salsa and find yourself longing for more!
What Romesco is Served With?
Romesco, a beloved sauce originating from Catalonia, Spain, has earned a special place in the hearts of food enthusiasts around the world. While it can be enjoyed in various ways, the traditional Spanish approach to serving romesco showcases its versatility and enhances the flavours of a wide range of dishes.
In Spain, romesco salsa is a frequent companion to seafood, particularly grilled or roasted fish. Its robust flavours beautifully complement the delicate taste of fish, creating a harmonious combination that leaves a lasting impression. Whether it’s a juicy fillet of grilled salmon, a succulent piece of roasted cod, or a platter of fresh prawns, romesco salsa adds a vibrant and tantalizing element to the seafood dining experience.
Another classic pairing in Spain is the marriage of romesco with grilled vegetables. From charred eggplant and zucchini to sweet bell peppers and asparagus, the smoky undertones of romesco sauce provide a delightful contrast to the natural sweetness of the vegetables. Whether enjoyed as a side dish or incorporated into a vegetable medley, romesco elevates the flavours and adds a touch of flair to any vegetable-centric creation.
Romesco salsa also finds its way into traditional Spanish tapas, where it takes center stage as a dipping sauce or condiment. Picture a plate filled with crispy patatas bravas, golden-fried croquettes, or ‘gambas al ajillo.’ With romesco salsa on the side, each bite becomes an explosion of flavours, combining the richness of the tapas with the tangy, smoky notes of the sauce. The versatility of romesco allows it to enhance the taste of a wide range of tapas, making it a beloved choice among both locals and visitors to Spain.
In Spain, romesco salsa proves its adaptability by pairing effortlessly with various dishes, ranging from seafood delicacies to grilled vegetables and delectable tapas. Whether you find yourself dining in a coastal taverna or exploring the vibrant streets of Barcelona, you’re bound to encounter the delightful marriage of romesco with the diverse culinary wonders of Spain. So, take a bite, let the flavours dance on your palate, and experience the authentic taste of Spain with romesco salsa as your flavourful guide.
Tips & Tricks
- Roast the nuts for maximum flavour.
- Rub the roasted hazelnuts in a clean cloth to remove the skins, this reduces their bitterness.
- Use the ripest tomatoes you can get this gives the sauce a real depth.
- Ñora dried peppers are the go-to ingredient if you can’t get them us dried ancho chillies or sweet paprika.
- If you’re using a blender or liquidizer to make this sauce add the olive oil at the end and only blend it a little to avoid it going bitter.
Romesco Recipe
Experience the tantalizing allure of Romesco sauce, a Mediterranean culinary gem that will elevate your dishes to new heights. Hailing from Catalonia, Spain, this versatile sauce combines roasted tomatoes, almonds, garlic, and sherry vinegar to create a symphony of flavours.
In this recipe, we'll reveal the secrets to crafting an authentic Romesco sauce, allowing you to add a touch of Mediterranean magic to your kitchen. Whether drizzled over grilled meats, served alongside roasted vegetables, or used as a delectable dip, romesco sauce will transport your taste buds to sun-soaked shores and leave you craving more.
Prepare to embark on a flavourful journey as we guide you through the creation of this delightful sauce, offering a taste of the Mediterranean like never before. Unleash the captivating flavours of romesco. Get ready to savour the Romesco Delight!
Ingredients
- * 2 large ripe tomatoes
- * 2 x ñora dried peppers / 2 x ancho chillies / 2 tsp sweet paprika
- * 1 large onion
- * 4 garlic cloves
- * 75g. of peeled almonds
- * 50g of hazelnuts
- * 50g of walnuts
- * 2 slices of bread (left out to dry)
- * 75 ml extra virgin olive oil
- * 20ml sherry vinegar
- * Salt to taste
Instructions
- Place the ñoras or ancho chillies (or other dried) in a bowl with hot water so that they rehydrate, and leave them for about 30 minutes, until they are fully hydrated.
- Quarter the onions and pierce the skin of the tomatoes a little to prevent them from bursting. Then place them both on a tray or in an ovenproof dish with the garlic. Bake, at 180º C, for 30 minutes, until everything is roasted.
- While the vegetables are cooking, remove the dried chillies from the water and take the seeds out. With the tip of a knife or a teaspoon.
- Roast the hazelnuts, almonds and walnuts on a tray, keeping them in separate sections. If possible, remove the skin from the hazelnuts by rubbing them in a cloth.
- Once the tomatoes, onions and garlic have had their 30 minutes of cooking, remove the skins from them all.
- Into a blender add the rehydrated chilli, the hazelnuts, the walnuts and the almonds, the bread ripped into smaller pieces, tomatoes, onion and roasted garlic, a pinch of salt, the sherry vinegar and a little of the oil.
- Add the chopped bread, tomatoes, onion and chopped garlic cloves. Add a pinch of salt, the sherry vinegar and part of the oil.
- Blend whilst streaming in the rest of the oil until you have a creamy texture and appearance.