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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
- 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.
- Cut the leeks in half lengthwise down to within 1" of bottom, or possibly root end.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 261 | 88% |
| Total Fat 29.59g | 37% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 138mg | 4% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.18g | 1% |
| Protein 1.48g | 2% |
