Romesco sauce
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Servings
6-8
Romesco sauce is a popular cold salsa in Spain, especially in Catalonia. This recipe approaches a classic Spanish romesco with an Italian flair in the form of our Pasta spice. The spice contains lemon peel, parsley, garlic, and chili. Prepare the sauce the day before it is to be served, so that the taste can develop perfectly. Use this Romesco as a sauce on warm, freshly cooked pasta, spread it on bread with a sprinkle of Pasta spice on top, as a dip for vegetable sticks, for seafood, or all kinds of meat, or as a spread in a sandwich. It is perfect for a barbecue or simply on small crispy crostinis, as a small appetizer for a party or dinner.
Ingredients
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1 large red bell pepper (or jarred roasted peppers)
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â…“ cup of almonds
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2 firm but ripe tomatoes
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1 spring onion
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â…– cup Organic extra virgin olive oil
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1 teaspoon Pasta spice
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2-3 drops White Balsamic Vinegar
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Italian Sea Salt
Directions
Preheat the oven to 450 degrees Fahrenheit.
Halve the peppers and remove the seeds. Bake the peppers in the oven until the peel is completely black. It takes about 20-30 minutes. Put the blackened red pepper into a plastic bag after baking and let it rest for 30 minutes.
Meanwhile, fry the almonds in a pan in a little oil until golden. Season them with salt.
Roughly chop the tomatoes. Blend the cooled peppers, almonds, spring onion, tomatoes, pasta seasoning, and oil into a thick sauce in the blender. Add if necessary a little of the moisture from the bag, which gives a delicious burnt/grilled taste. Adjust the taste with salt, pepper, and white balsamic vinegar.
Recipe Note
Tip: The peppers can also be grilled on an outdoor grill. Add if necessary ½ of a finely chopped red chili for the sauce if you want a stronger taste. A fresh chili can also be grilled/baked with the red bell pepper and added.
