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Receta Charcoal Grilled Leeks With Romesco Sauce
by Global Cookbook

Charcoal Grilled Leeks With Romesco Sauce
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Ingredientes

  • 3 bn Young Leeks, trimmed of all but 2-3" of the green part
  • 1/2 c. Extra virgin olive oil
  • 1/2 Tbsp. Extra virgin olive oil
  • 1 slc White Bread
  • 1/4 c. Whole Almonds, toasted
  • 1/8 tsp Red Pepper Flakes
  • 1 sm Clove Garlic, minced
  • 1 med Red Bell Pepper, cored, seeded and cut up
  • 1/4 lb Ripe Tomatoes
  • 1/8 tsp Paprika
  • 1/8 tsp Salt
  • 1/4 tsp Grnd Black Pepper
  • 1/8 c. Red Wine Vinegar
  • 1/4 c. Extra-Virgin Extra virgin olive oil

Direcciones

  1. Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice till golden brown on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add in the red pepper, tomatoes, paprika, salt and pepper, puree to create a smooth paste. Whirl in the vinegar. With the motor running, add in the oil slowly in a thin stream. Taste for seasoning. Reserve.
  2. Cut the leeks in half lengthwise down to within 1" of bottom, or possibly root end.
  3. Rub them quite generously with extra virgin olive oil and cook them over a covered charcoal grill till they are very tender or possibly golden brown. Depending on their size and cooking method, they may take from 30-60 min. Turn occasionally while cooking. Serve the leeks hot with Romesco sauce on the side.