Makes about 600 ml, works well with Grilled zuccini or with Grilled leeks. Would work well with kotlety kartoflane, surely. I serve it in room temperature but it could be warmed up (microwave?) – I would not re-heat to boiling level, though (hazelnuts and such..).
Romesco keeps for several days in the refrigerator; the garlic will become more pungent.
- 60 ml pure olive oil
- 60 ml peeled and chopped garlic cloves (i took 2 large cloves)
- 1 red bell pepper
- 2 plum tomatoes
- 2 ancho chiles, soaked in boiling water until soft, seeded
- 1 slice of white bread, crust removed, cut into small cubes
- 60 ml red wine vinegar
- 60 ml red wine
- 60 ml cup shelled hazelnuts
- 1 tablespoon honey
- salt
- pepper
preparatory work:
- Cut red bell pepper into 3-4 parts, discard the seeds.
- Set the over to broil.
- Place the peppers slices skin side up on a cookie sheet.
- Broil for 10-13 minutes, until the skin black and disconnected from the ‘meat’.
- Take out of the oven into a bowl, cover tightly with foil, let cool.
- Cut a shallow cross on the top of each tomato.
- Place them in a bowl, cover with boiling water.
- Working with one tomato at the time, remove the skin and the tough ‘root.
- Slice the peeled tomato into quarters/eights and reserve.
- Peel cooled pepper pieces, chop into smaller pieces. Reserve.
make up the sauce:
- Heat the olive oil in a large sauté pan over high heat until smoking.
- Separately sauté the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each (remember the kitchen fan? this is when you really need it!).
- Remove each ingredient with a slotted spoon as it’s done.
- Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
- Place all the sautéed ingredients and the deglazing liquid into a food processor and blend until smooth.
- Add the hazelnuts and process until finely chopped.
- Add the honey and season to taste with salt and pepper..