Romesco SaucePosted on in Recipes, Vegetarian & Soups
Now ladies and gentemen this sauce is my absolute favourite sauce. If this sauce was an item of clothing it would be a little black dress. Just great for all occasions and incredibly versatile. Great with fish, seafood, chicken, meatballs, as a dipping sauce or added to spag bol or even in your bacon sarnies!
4 Large red peppers
8 cloves of garlic
3 banana shallots
100ml olive oil
2 tbs good balsamic vinegar
1 tsp smoked paprika
1 slice white bread
10 blanched almonds
Preheat your oven to 200 degrees. Half your shallots and peppers and place on a roasting tray with the 8 cloves of garlic. If you dont want your garlic to burn just hide them under the peppers and they wont. Drizzle with olive oil and sprinkle over a pinch of salt. Pop it in the oven and roast until the skin of the peppers has blackened slightly and bistered.
Take everything out of the oven and leave to cool for a while or youll burn your fingers. Peel the skin off the peppers, take off the stalk and get rid of the seeds. Squeeze out the garlic from the skins and take the skins off the shallots.
Put it all in your blender and wizz up until finely chopped. On the lowest speed slowly drizzle in the olive oil to the mixture then add the balsamic vinegar, smoked paprika and a good pinch of sea salt.
Fry off your slice of white bread in olive oil and leave to cool a little. In a pestle and mortar bash up the blanched almonds. Tear up the bread then turn the blender back on. Add the bread and the almonds and wizz until you have a smooth sauce. Check seasoning and then place in a jar and you can keep for a few days if you dont use it straight away.