Receta ROMaSCO romesco PESTO sauce

• >>>(American / Metric measures)<<<
• . 4 big Roma tomatoes (sliced and roasted)
• . 1/4 cup (40gr) roasted ** whole almonds
• . 1/4 cup (40gr) roasted ** whole hazelnuts
• . 1/4 cup (60ml) mild 'Ajvar' *** (or roasted red pepper)
• . 1 slice of crustless bread (multigrain preferred)
• . 4 tbsp. (60ml) Port wine (red wine is alright too)
• . 1 tbsp. (15ml) 'Fleur d'ail' (or roasted garlic)
• . 1 tsp. (5ml) capers
• . 1/2 tsp. (2.5ml) sea salt
• . 1/4 cup (60ml) extra virgin olive oil
• . 1 tsp. (5ml) paprika (Hungarian preferred)
• . a good pinch of cayenne pepper
• . > * Roasting the Roma tomatoes: Pre-heat oven at 450F / 230C / Gas7. Place the rack at the bottom of the oven. Prepare a very large baking sheet pan. Cover it completely with parchment paper. Wash and dry tomatoes very well. Depending on the size of the tomatoes...cut them into 4 to 5 slices each. . Spread them out evenly on the baking sheet and sprinkle the sea salt throughout. . Depending on the initial water content of the tomatoes...you'll probably roast them for about 45-55 minutes...or until them shrivel up and look tenderly sweet. Take them out and let them rest to cool about 10 minutes...then scoop them up to be used right away or store in a glass container for up to about 5 days in the fridge.
• . >** Roasting the above mentioned nuts: Pre-heat oven at 350F/ 180C /Gas 4. Roast the hazelnuts for about 12 minutes. Same applies for the almonds, although adding 1-2 minutes more. The skins of hazelnuts can be rubbed off partially with the aid of a dry tea towel...however, this is not a necessary step.
• . > *** Ajvar- product from Turkey: It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives!

Direcciones