Romesco sauce is a staple of Catalan cuisine that features nuts, garlic, oil and peppers. It is also an excellent application for stale white bread, a key ingredient in the version below that acts as a thickening agent.
Possibly originally created to accompany fish and other seafood, it can also be used for poultry, red meat and vegetables.
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Romesco Sauce
Ingredients:
2 ea (250g.) Roma tomato
1 lg, 2 med (250g.) roasted red pepper
2 ea. Arbol chiles
80 ml extra-virgin olive oil
113 g blanched almonds (toasted)
2 ea. slices firm white bread, cut into 1/2-inch cubes
2 ea. large garlic cloves, sliced
30 ml water
15 ml sherry vinegar
To taste salt
Instructions:
- Roast tomato and pepper until tender and skin peels off easily. Cover until cool.
- Slit chiles open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add almonds, bread, and garlic to skillet and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato and transfer (with juices) to jar of the EXPEDITOR™ 1100 Series Culinary Blender. Peel and de-seed roasted red pepper and transfer to EXPEDITOR 1100.
- Add bread and chile mixture, water, vinegar, and salt and purée until smooth. Thin with water if desired and season with salt. Yield 350 ml.
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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