Romesco sauce akelare
6 Servings
Ingredients
| Quantity | 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 |
Directions
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