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Romesco spicy sauce
Spanish recipe
| Preparation : 5 min | Resting : 30 min |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves SERVES 4
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| 2 | dried ñora peppers or 2 tblsp ñora pepper paste or 1 tsp smoked Spanish paprika |
| 25 | g toasted hazelnuts |
| 25 | g toasted almonds |
| 1 | slice of toast |
| 1 | piece of Guindilla pepper or other small sweet pepper |
| 180 | ml olive oil |
| 2 | cloves garlic, peeled and germ removed |
| 325 | g ripe tomatoes |
| 20 | ml wine vinegar |
| 100 | g roasted capsicum |
| Salt |
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| Pepper |
| 1 | Place ñora pepper pulp (removed with a spoon), paste or paprika, hazelnuts, almonds, toast cut into pieces and piece of pepper in metal bowl. Run EXPERT programme for 15 seconds/speed 18 (without heating). Remove from bowl and set aside in a kitchen bowl. |
| 2 | Place 30 ml olive oil and garlic cloves in metal bowl. Run EXPERT programme, 6 seconds/speed 17 (without heating). |
| 3 | Add diced tomatoes and run EXPERT programme, 10 minutes/speed 2A/110°C. |
| 4 | Add vinegar, diced capsicum and pepper mixture previously set aside. Correct salt and pepper seasoning. |
| 5 | Run EXPERT programme for 15 seconds/speed 18 (without heating). |
| 6 | Push down with a spatula. Remove cap from lid and run EXPERT programme, 45 seconds/speed 3 (without heating). Through opening, gradually add 150 ml of olive oil to emulsify the sauce. |
| 7 | Let cool and refrigerate. |
© Photo Silvia Icart
© 2018 Hachette Livre (Marabout) - Spanish version
© 2018 Hachette Livre (Marabout) - Spanish version
Chef’s tip
Spanish ñora and Guindilla peppers are considered to be mild peppers.
This sauce is perfect on roast vegetables (potatoes and asparagus, for example).
This sauce is perfect on roast vegetables (potatoes and asparagus, for example).
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