Romesco Sauce

[helena]

I have some nice spring onions going on the grill tonight; to be served with romesco...

 

What's your favorite version of this sauce, and is there such a thing as green romesco?

[Cathy]

My favorite is Joyce Goldstein's:

 

2 ancho chiles, soaked and deseeded

1 cup toasted almonds or hazelnuts (I use both)

1 large red bell pepper, roasted and peeled

4 fat cloves garlic

1 cup chopped fresh (or canned) tomato

pimenton to taste (a mix of sweet and hot)

3 Tbsp sherry vinegar

3/4 cup olive oil

salt

 

eta: GARLIC!

[TaliesinNYC]

I imagine you could make a green sauce by using green bell peppers but I'm not sure how good that would taste.

 

I like the version that's in Sunday Suppers at Lucques.

 

I need to get a new blender. The one I had managed to get a cracked base. Not sure how that happened. I miss my Krupps from a few years back. That got left behind when I moved from the apartment in the UWS to Long Island City.

 

 

[Anthony Bonner]

My favorite is Joyce Goldstein's:

 

2 ancho chiles, soaked and deseeded

1 cup toasted almonds or hazelnuts (I use both)

1 large red bell pepper, roasted and peeled

1 cup chopped fresh (or canned) tomato

pimenton to taste (a mix of sweet and hot)

3 Tbsp sherry vinegar

3/4 cup olive oil

salt

I make the colman andrews version - pretty similar except he adds fried bread and a few cloves of garlic.

 

 

[Cathy]

DOH! I left out the garlic... 4 fat cloves, usually.

[Anthony Bonner]

DOH! I left out the garlic... 4 fat cloves, usually.

try the fried bread. it's one slice. really helps the texture I think.

 

BTW this is the thing I get asked to make the most for summer bbq's

[Cathy]

I've done the fried bread, but I prefer it without - I think the flavors are cleaner.

[Daisy]

The method in the Moro cookbook is good. But I will have to try the Joyce Goldstein recipe because I have had Cathy's romesco and it's just great.

[Cathy]

Thanks, Daisy dear!

[scamhi]

Cathy's Romesco by way of Joyce Goldstein is da bomb.

it is my go to version

[Lippy]

Cathy's Romesco by way of Joyce Goldstein is da bomb.

it is my go to version

 

Y'all beat me to it.

[squibble]

The air has smelled like spring. It brought this dish to mind . . . .

 

I love typical Catalan Romescos made from Nora peppers and enjoyed with grilled calcots. I have made it at home from a recipe a chef in Barcelona gave me. Since I can't find calcots, I served it with grilled vegetables or on fish.

 

I made this version while staying in SW France:

 

Process the following in a blender:

 

One each of the following vegetables: large *grilled onion, grilled red bell pepper and grilled summer tomato. Add sherry vinegar, touch of raw garlic, salt, handful of toasted walnuts, walnut oil.

 

*Grill the vegetables over some smokey wood, the end result should have a subtle smokiness to replace the Noras.

[Anthony Bonner]

for reasons clear only to me I purchased a huge box of noras at despana last month. Guess it's time to make Romesco.