Romesco sauce is basically ketchup of Spain. It is great with Patatas Bravas, (page 219), roasted sunchokes (Jerusalem artichokes), fried eggs with roasted scallions (spring onions), and Potato Beignets (page 214). It’s really quite versatile, and I find that it pairs nicely with Aioli (page 265).


guajillo paste
4 ounces (115 g) dried guajillo chilies, stemmed and seeded
2 ounces (60 g) blanched almonds, toasted
2 ounces (60 g) blanched hazelnuts, toasted
8 ounces (225 g) Roasted Peppers
8 ounces (228 g) canned whole tomatoes, drained
½ cup (120 ml) extra-virgin olive oil, plus more for storing
2 tablespoons minced garlic (germ removed)
2 tablespoons sherry vinegar
1 tablespoon smoked paprika (pimenton)
1 tablespoon kosher salt, plus more as needed

make the guajillo paste
Soak the chilies in warm water for 1 to 2 hours, until they soften. Transfer the chilies to a blender along with ¾ cup (180 ml) of the soaking water and blend on low speed at first, gradually raising it to high speed, until smooth. Transfer to an airtight container, cover, and refrigerate for up to 4 weeks.

make the romesco
In a food processor, pulse the almonds and hazelnuts enough to get a nice chop—we’re not looking for nut butter, but a breadcrumb-like consistency. Transfer the nuts to a large bowl. Add the peeled peppers and tomatoes to the food processor and pulse to incorporate. Add the mixture to the bowl with the nuts, then fold in the guajillo paste, olive oil, garlic, vinegar, and paprika. Season with 1 tablespoon of kosher salt, plus more to taste if needed. The final result should be a rough, textured sauce. Transfer the romesco to an airtight container, cover with a layer of olive oil, and refrigerate for up to 3 weeks.

NOTE: The guajillo chili paste can be made hours, or even days, in advance. Just give yourself time to soak the chilies for at least an hour.

Lasati un mesaj

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