BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ROMESCO SAUCE

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Spanish topping for seafood, chicken, or roasted meats. Gives nutty flavor and rich mouth feel. Add to pan-seared Halibut and braised pork belly as seen in THE DINNER SHOW July 2011. Also seen in the March 2013 DINNER SHOW.

Ingredients:

  • 4 Tablespoons EVOO

  • 2 slices white bread, crust removed
  • 3 dried ancho peppers, soaked, seeded and minced
  • 1 small fresh jalapeno pepper, split in half
  • 3 whole cloves garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 1/2 cup roasted pepitos
  • 1/2 cup almonds, roasted (or pecans)
  • 2 teaspoons red wine vinegar
  • Sea Salt
  • 1 Tablespoon finely chopped fresh parsley leaves

Method:

In a large sauté pan, over medium heat, add the oil; when the oil is hot, add the bread and fry until golden on each side, about 2 minutes; remove and set aside

In the same pan, add the peppers; sauté for 1 minute and remove from the pan; reserve the oil only.

In a food processor, combine the peppers and garlic; process until a paste forms; add the reserved fried bread, tomatoes, pepitos, and nuts; process until smooth; add the vinegar, 2 to 3 tablespoons of the reserved oil and season with sea salt, processing  for 15 seconds more. Add the parsley and process for 5 seconds. Remove and serve or store in an airtight container under refrigeration until ready to use.






TO RECIPES

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