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Romesco Sauce

What you need: 

1 red pepper, deseeded and quartered
1/2 cup of toasted almond flakes
1/3 cup extra-virgina olive oil
2 tablespoons red wine vinegar
1 tablespoon water
1 clove of garlice, roughly chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste

What you do: 

Roast peppers in oven for ten minutes or until skin blackens. Remove the skin and place in blender with other ingredients and blend until smooth.
It's great on top of pasta or mixed in a rice dish or as a dipping sauce for chips. I've tossed it with pasta, diced tomatoes, olives, and vege-chicken. Great cold.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This was really quite good and quick; the longest part is waiting for the pepper to roast.  This makes a really good sandwich spread with roasted eggplant and mesclun.  I like the heat but some folks may want to cut down the cayenne pepper.

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