Romesco sauce akelare

Yield: 6 Servings

Measure Ingredient
2 Red peppers; roasted, cored and skinned
2 Tomatoes; roasted with garlic and thyme
2 ounces Ground almonds
2 ounces Ground hazelnuts
1 Clove garlic
1 tablespoon Chopped mint
1 tablespoon Chopped parsley
½ cup Sherry vinegar
¼ pint Dry sherry
1 pint Virgin olive oil

In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts. Blend to a smooth paste.

With the blender on, slowly add the sherry vinegar and sherry, the the olive oil drop by drop. Finally incorporate the herbs and season to taste.

TIP: If the sauce is to thick, thin it down with more sherry or mineral water.

Fantasia Caterers (WebPage: 11 Mar 98) London, United Kingdom : page provides menues and recipes from chefs and clients and guest chefs >

Notes: Serves 4-6. Makes 1 litre. Submitted by Pepe Desvals at Akelare Restaurant, in San Sebastian. Modified for home use. This sauce is excellent with seafood and fish, vegetables or vegetarian dishes. It's always served cold.

>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production Recipe by: Pepe Desvals at Akelare Restaurant^ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 12, 1998

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