Monday, October 03, 2011

Romesco Sauce - Traditional Catalan Sauce recipe

Salsa Romesco is a sauce that is traditionally associated with calçots and eaten during the wintertime. That said, this sauce can also be used for vegetables, meats and a wide variety of other plates and dishes.

Nyora Pepper
The key ingredient in the salsa is the nora (nyora in Catalan) pepper, a type of dried red pepper originally from the Valencia area. This pepper is sold dried and is typical in Catalonia and Valencia. It can be found in specialty stores but if you have trouble finding it it can be substituted with a sweet, mild dried red pepper.

This is our recipe for making the Romesco:

Ingredients (4 people):
40 gr of toasted almonds / 40 gr toasted hazelnuts / 1 clove of garlic / 5 ripe tomatoes / 1 onions / 3 nora peppers / 1 slice of baguette / olive oil / vinager / salt

Romesco Sauce
  • Heat the oven and put the onion and garlic colve on a oven-safe plate with a pinch of salt and a shot of olive oil. Cover with aluminum foil for 1 hour at 350ºF.
  • Do the same with the tomatoes, but leave them uncovered.
  • Soak the nora peppers for 10 minutes in warm water. Cut them open and scrape our the pulp.
  • Fry the slice of bread with the hazelnuts and almonds.
  • Put the onion, the clove of garlic, the nora pepper pulp, tomatoes, nuts and bread in a blender and mix it all together. 
  • Add olive oil, a little bit at a time, to acheive desired consistency.
  • Add salt and vinager to taste.

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