Romesco
Romesco comes from Tarragona in Catalonia, where fishermen made it as a sauce for fish. It is now the classic partner for grilled calçots, the spring onions of the region.
A rich, smoky Catalan sauce of roasted red peppers, almonds, tomato and sherry vinegar. Served with grilled vegetables, fish and meat.
Ingredients
Method
Heat the oven to 200°C (180°C fan). Roast the peppers, tomatoes and garlic on a tray for 30 minutes until soft and charred.
Peel the peppers and tomatoes and squeeze the soft garlic from its skin.
Put the roasted vegetables in a food processor with the almonds, fried bread, vinegar, paprika and salt.
Blend, adding the olive oil gradually, to a thick, slightly textured sauce. Adjust the seasoning and serve at room temperature.
Toast the almonds well. They give romesco its nutty depth and thicken the sauce.
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Serve with
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