A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
Ingredients
- 100 g blanched almonds
- 50 g blanched hazelnuts
- 6 tbsp extra virgin olive oil plus more for frying
- 2 slices good stale white bread torn into chunks, about 40g
- 2 garlic cloves peeled and finely chopped
- 1 tsp sweet smoked paprika
- 1 × 220g jar roasted red peppers drained
- 2 tbsp sherry vinegar
- 1 pinch small dried chilli crumbled, or aof dried chilli flakes
- 1 generous pinch saffron strands soaked in 1 tbsp water (optional)
- 1 tbsp tomato puree
- salt and black pepper
Servings:
Instructions
- Heat the oven to 200C/390F/gas 6.Scatter the nuts on a baking tray and roast for 10-15 minutes, until golden.
- Meanwhile, heat a little oil in a pan and fry the bread, until golden brown all over. Add the garlic and paprika, cook for another minute, then remove from the heat.
- Leaving the oven on, transfer the nuts and toasted bread to a food processor. Add the peppers and blitz to a coarse paste – you still want a bit of texture.
- Tip the lot into a mixing bowl, stir in the oil, vinegar, chilli, saffron and its soaking liquid, and tomato puree.
- Season to taste and adjust the flavours if need be: romesco is about a balance of punchy flavours. Too thick? Add a little water. Too sweet? Add a little vinegar. Too sharp? Add a little oil to soften. Leave to one side to mellow.
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