Yield: 1 servings
|1 small||Tomato, red ripe -- peeled and chopped|
|1 small||Dried hot chili pepper|
|1 teaspoon||Powdered cayenne|
|3||Garlic cloves, peeled|
|24||Hazelnuts, toasted and shelled|
|¾ cup||Olive oil|
|¼ cup||Wine vinegar|
Grind nuts, pepper, tomato, and garlic in a mortar or an electric blender with salt; gradually add olive oil. When sauce thickens, blend in vinegar. This recipe makes 1 to 1½ cups of sauce.
Comments: Romesco is a specialty of the province of Tarragona, where contests are held in which over two dozen chefs may compete for the championship of Romesco making. The peppery sauce is used primarily with fish, but is good with vegetables and excellent for basting grilled mutton chops. The sauce can be made in an electric blender in less than 5 minutes and comes out very well, although chefs competing in the Romesco contest always use a mortar and pestle, which, they say, extract more oil from the nuts.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969
Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-18-1995
Recipe By : Barbara Norman - "The Spanish Cookbook" From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking