Romesco is a traditional Catalan Spanish sauce served with grilled meats and vegetables, especially seafood and calçots (a variety of green onion that is similar in appearance to a leek). The sauce is composed primarily of nuts (almond, hazel or pine), garlic and dried chili peppers (traditionally the small round Romesco chili). Once again I was inspired by an episode of Anthony Bourdain's No Reservations, this time in Spain. Mr. Bourdain participated in an event called a Calçotada, a springtime festival that features grilled calçots, crusty bread and lots of wine! It looked like such a good time, and sounded so delicious I had to try making some Romesco. Here we go....
INGREDIENTS
1 |
head
|
Garlic |
3 |
-
|
Roma Tomatoes |
1 |
-
|
Red Bell Pepper |
3 |
Tbl
|
Cider Vinegar |
~1/4 |
cup
|
Extra Virgin Olive Oil |
3 |
-
|
Dried Peppers, med-large |
1/2 |
cup
|
Slivered Almonds |
1 |
Tbl
|
Smoked Paprika |
~1 |
tsp
|
Smoked Sea Salt (to taste) |
DIRECTIONS
- Roast the Veggies. Preheat oven to 350 degrees F. Cut bell pepper and tomatoes into quarters, remove seeds from both. Toss with a drizzle of olive oil and salt. Place in a roasting pan with the head of garlic in the middle and roast in oven until garlic is soft.
- Bring about 2 quarts of water to a boil. Add the dried chilies, cover, set aside and steep for at least 20 min. Remove from water, de-stem and de-seed.
- Toast slivered almonds over medium heat in a dry pan. Roast and stir fairly constantly (or do that awesome pan tossing move) until nuts start to darken in color slightly and become fragrant.
- Add all prepared ingredients but olive oil to a food processor. Blend until smooth and thick, then slowly add the olive oil until the desired consistency is reached.