Yield: 6 Servings
|2||Red peppers; roasted, cored and skinned|
|2||Tomatoes; roasted with garlic and thyme|
|2 ounces||Ground almonds|
|2 ounces||Ground hazelnuts|
|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.
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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