Esta es una exhibición prevé de cómo se va ver la receta de 'Romesco Sauce' imprimido.

Receta Romesco Sauce
by Nancy Miyasaki

Romesco Sauce

This is a wonderful sauce to put on the linked Spanish Scallops recipe. Also try this with shrimp, fish or even chicken.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 1 cup

Va Bien Con: toasted baguette

Ingredientes

  • 4 garlic cloves, unpeeled
  • 2 plum (Roma) tomatoes
  • 1 small red bell pepper
  • 1(2 cup slivered almonds
  • 1 slice whole wheat toast
  • 1 tablespoon sherry vinegar or
  • red wine vinegar
  • 1 teaspoon pimenton or paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

Direcciones

  1. Preheat oven to 350 degrees F. Wrap the garlic in foil. Place the tomatoes, bell pepper, and garlic packet on an ungreased baking sheet and roast in the oven for 30 minutes.
  2. Remove garlic packet and tomatoes and set aside; turn pepper over with tongs and return to oven. Spread the almonds on a pie plate and place in oven.
  3. Roast pepper and almonds for 10 more minutes, then remove. Pull skins off tomatoes and discard; cut tomatoes in half and squeeze or scrape out seeds.
  4. Cut bell pepper in half and remove stem, seeds, and ribs. Peel garlic.
  5. In a food processor fitted with the metal blade, combine tomatoes, bell pepper, garlic, and almonds. Pulse until finely chopped, then add the toast (torn into pieces), vinegar, pimenton, and salt, and 'pulse until blended.
  6. Add the oil through the feed tube, processing until sauce is blended, but not perfectly smooth.
  7. Transfer to a bowl and serve at room temperature or store, covered, in the refrigerator for up to 4 days.