Name of Recipe: Salsa Romesco – not tested
Serves: Not stated
Ingredients:
50g toasted almonds
25g hazelnuts, toasted and peeled
2
ñoras½ guindilla pepper
150g extra virgin olive oil
100g onion
2 cloves garlic
2 very mature tomatoes
25g vinegar
Pepper
½ tsp salt
Preparation:
Remove the seeds from the ñoras, peel the garlic and chop the guindilla.
Place the almonds, hazelnuts, ñoras and guindilla in the
.
Process
10 seconds / Speed 6 and reserve.
To make the sofrito, put the onion, garlic and tomatoes in the
, together with 30g of the oil.
Blend
7 seconds / Speed 6 and then cook
5 minutes / 100° / Speed 1.
Incorporate the vinegar followed by the previously reserved mixture of nuts, ñoras and guindilla.
Blend
15 seconds / Speed progressively 5 to 10.
With the MC in place, pour the remaining 120g olive oil onto the lid, little by little at
Speed 4.
When all the oil has fallen into the
, add the salt and a pinch of pepper with the machine still running for a few seconds and then stop.
Tips/Hints: Salsa Romesco belongs to the traditional cooking of Catalonia; its origin is Tarragona. It is used as much with fish as it is an accompaniment to barbequed rabbit. It is a recipe which dates from the 16th century, when, thanks to the discovery of America, when peppers and tomatoes became known in Europe. This sauce will be tastier if prepared a day in advance.
Origin: This is a translation of a recipe in
Salsas y Aliños con Thermomix (Susaeta Ediciones)
