Romesco

U.S. Metric

Ingredients

White bread Olive oil

Blanched almonds

Procedure

1. Sauté the bread in olive oil until golden.

2. Toast the almonds in an oven at 350°F (175°C) for about 15 minutes or in a skillet over moderately low heat until light golden, not dark brown. Remove from the pan as soon as they are golden so they do not brown further.

2 tsp

10 mL

Garlic, chopped

3.

Combine the bread, almonds, and garlic in a food processor.

10 oz

300 g

Tomatoes, peeled

Grind until fine.

2 tsp

10 mL

Spanish paprika

4.

Add the tomatoes, paprika, and cayenne. Process to a paste.

Is tsp

0.5 mL

Cayenne

5.

With the machine running, gradually add the vinegar and then

112 fl oz

45 mL

Red wine vinegar

the oil in a slow stream.

3-4 fl oz

90-120 mL

Olive oil

6.

Adjust the seasonings with salt and pepper. Add more vinegar if

to taste

to taste

Salt

required. The sauce should not be too acidic but should have a

to taste

to taste

Pepper

definite sharpness.

Per 1 ounce:

Calories, 100; Protein, 2 g; Fat, 9 g (80% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 15 mg.

Per 1 ounce:

Calories, 100; Protein, 2 g; Fat, 9 g (80% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 15 mg.

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