Best Hazelnut Romesco Recipes

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BROCCOLI SALAD WITH HAZELNUT ROMESCO



Broccoli Salad With Hazelnut Romesco image

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 medium red bell peppers, halved and cored
1 plum tomato, halved
3 garlic cloves, peeled
1/2 cup toasted, peeled hazelnuts, more for garnish
1/2 cup dried breadcrumbs
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar, more as needed
1 tablespoon pomegranate molasses or 1 teaspoon honey, more as needed
1 1/2 teaspoons hot smoked paprika
1 teaspoon kosher salt, more as needed
2 pounds broccoli, cut into bite-sized florets

Steps:

  • Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
  • In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
  • Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain.
  • In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 8 grams

HAZELNUT ROMESCO



Hazelnut Romesco image

Provided by Christine Muhlke

Categories     easy, condiments, dips and spreads, appetizer

Time 45m

Yield Makes 3 cups

Number Of Ingredients 14

1 tablespoon ancho chili paste (method below)
1 3-by-1-inch slice rustic white bread
1/2 cup extra-virgin olive oil
3/4 cup roasted hazelnuts
2 cloves smashed garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon paprika
2 red peppers, roasted and peeled juice reserved
1 tablespoon tomato paste
1 teaspoon sherry vinegar
1/4 cup cold-pressed hazelnut oil (see note above)

Steps:

  • To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
  • Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
  • In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
  • Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams

HALIBUT IN HAZELNUT ROMESCO WITH POTATOES



Halibut in Hazelnut Romesco with Potatoes image

Provided by Tori Ritchie

Categories     Fish     Potato     Tomato     Broil     Low Cal     High Fiber     Mother's Day     Dinner     Halibut     Fall     Anniversary     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 large tomato (about 9 ounces)
1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
1/2 cup coarsely chopped drained piquillo peppers from jar or can
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, chopped
1 1/2 teaspoons smoked paprika*
1 teaspoon Sherry wine vinegar or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon unsalted butter
4 6-ounce halibut fillets
1/2 cup low-salt chicken broth
12 baby Yukon Gold potatoes, halved, steamed until tender
Chopped fresh parsley (optional)

Steps:

  • Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.
  • Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.
  • Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.
  • Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

SAUTéED SHRIMP AND HAZELNUT ROMESCO



Sautéed Shrimp and Hazelnut Romesco image

Provided by Darryl Estrine

Categories     Tomato     Sauté     Dinner     Shrimp     Organic     Healthy     Hazelnut     Chile Pepper     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

8 Nyora chiles
2 large red bell peppers
3/4 cup extra-virgin olive oil plus 2 tablespoons
1/2 cup raw hazelnuts
2 tablespoons fine breadcrumbs
2 cloves garlic, coarsely chopped
1 medium tomato, peeled and seeded
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
16 extra-large shrimp, shelled, deveined, and rinsed
1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Steps:

  • 1. Snap the stems from the Nyora peppers. Shake out and discard the seeds. Put the Nyoras in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.
  • 2. Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they're blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.
  • 3. Heat 2 tablespoons of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.
  • 4. Make the romesco sauce: Combine the Nyoras, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.
  • 5. Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.
  • 6. Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately

GRILLED PORK TENDERLOIN WITH HAZELNUT ROMESCO AND FRESH OREGANO VINAIGRETTE



Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 (1-pound) pork tenderloins
Olive oil
Salt and freshly ground pepper
Hazelnut Romesco, recipe follows
Fresh Oregano Vinaigrette, recipe follows
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh oregano, or more to taste
Salt and freshly ground pepper
1/2 cup pure olive oil

Steps:

  • Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
  • Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
  • Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
  • Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

HALIBUT IN HAZELNUT ROMESCO WITH POTATOES



Halibut in Hazelnut Romesco with Potatoes image

Categories     Sauce     Potato     Side     Broil     Low Sodium     Halibut     Hazelnut     Simmer     Boil

Yield Makes 4 servings

Number Of Ingredients 14

1 large tomato
1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
1/2 cup coarsely chopped drained piquillo chiles from jar or can
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 1/2 teaspoons smoked paprika (see Note)
1 teaspoon Sherry vinegar or red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon unsalted butter
4 (6-ounce) halibut fillets
1/2 cup low-sodium chicken broth
12 small Yukon Gold potatoes, halved, steamed until tender
Chopped fresh parsley, for serving

Steps:

  • Preheat the broiler. Place the tomato on a rimmed baking sheet and broil until the skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel the tomato, then cut in half and squeeze out the seeds.
  • Chop the nuts in a food processor; add the tomato, chiles, 2 tablespoons olive oil, the garlic, paprika, vinegar, salt, and cayenne, then purée. Transfer the romesco sauce to a bowl.
  • Melt the butter with the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer the halibut to a plate.
  • Add the broth to the same skillet and bring to a boil; stir in the romesco sauce. Add the halibut. Reduce the heat to medium-low, cover, and simmer until the halibut is opaque in center, about 2 minutes. Transfer the halibut to plates. Place the steamed potatoes alongside and spoon romesco sauce over. Sprinkle with parsley, if desired, and serve.
  • COOK'S NOTE
  • The SMOKED PAPRIKA is sometimes labeled pimentón dulce or pimentón de la vera dulce. It is available at some supermarkets and at specialty food stores.
  • DO AHEAD
  • The ROMESCO SAUCE can be made 1 day ahead. Cover and refrigerate.

BROCCOLI SALAD WITH HAZELNUT ROMESCO



BROCCOLI SALAD WITH HAZELNUT ROMESCO image

Categories     Side     Quick & Easy

Number Of Ingredients 12

INGREDIENTS
2 medium red bell peppers, halved and cored
1 plum tomato, halved
3 garlic cloves, peeled
1/2 cup toasted, peeled hazelnuts, more for garnish
1/2 cup dried breadcrumbs
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar, more as needed
1 tablespoon pomegranate molasses or 1 teaspoon honey, more as needed
1 1/2 teaspoons hot smoked paprika
1 teaspoon kosher salt, more as needed
2 pounds broccoli, cut into bite-sized florets

Steps:

  • Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes. 2. In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl. 3. Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain. 4. In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature. YIELD 4 to 6 servings

ROASTED ZUCCHINI AND CIPPOLINI ONION WITH HAZELNUT ROMESCO SAUCE



Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 10 servings

Number Of Ingredients 28

2 pounds cippolini onions, peeled
3 tablespoons olive oil
Salt and freshly ground pepper
4 medium zucchini, cut on the bias into 1/4-inch slices
3 tablespoons olive oil
Salt and freshly ground pepper
Romesco Sauce, recipe follows
Chopped parsley
Spanish Antipasto, recipe follows
Spanish Cheese Platter, recipe follows
1/4 cup olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled, seeded
2 plum tomatoes
2 ancho chilies, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Piquillo peppers, sliced
Assorted Spanish olives
Serrano ham, cut into chunks
Farmer's cheese, cut into bite-sized pieces
Extra-virgin Spanish olive oil
Bread
1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
  • For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
  • Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto.
  • Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
  • Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
  • Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side.

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