AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)
This delicious and easy romesco sauce recipe results in my all-time favorite dipping sauce! Nutty and delicious, it's a must-try!
Provided by Lauren Aloise
Categories Sauce
Time 50m
Number Of Ingredients 9
Steps:
- Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
- Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
- Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
- Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
- Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
- Add more vinegar, salt, and cayenne (if you wish) to taste.
- Enjoy the sauce with roasted vegetables, or on a sandwich.
Nutrition Facts : Calories 226.56 kcal, Carbohydrate 8.01 g, Protein 0.8 g, Fat 21.83 g, SaturatedFat 3.03 g, Sodium 27.2 mg, Fiber 0.57 g, Sugar 5.25 g, ServingSize 1 serving
COCOA BLACKENED STEAK WITH MARCONA ALMOND ROMESCO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack.
- Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch.
- For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes.
- For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning.
- For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth.
- Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing.
- Serve the steak alongside the romesco and the leek condiment.
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
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