Recipe · Catalogna · Tarragona
Romesco Sauce
the Catalan sauce of roasted peppers, almonds and hazelnuts, creamy and just a little hot, which at Tarragona goes with grilled fish and vegetables
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- if you use fresh peppers, roast them over the flame or on a griddle until the skin blackens, shut them in a bag for five minutes so the steam softens them, then take off skin and seeds
- toast the almonds and the hazelnuts in a dry pan for two or three minutes and let them cool: the flavour changes
- put the peppers, the sun dried tomatoes, the toasted nuts and the garlic in the blender, and blend, adding a thread of oil so the mixture does not stick
- when it is almost creamy add the paprika, the vinegar and the chilli, and blend again briefly
- pour in the rest of the oil in a thread while you keep blending, until it is creamy but not runny, and season with salt and pepper
- in the motorhome a mortar or a battery mixer will do: the real sauce is not perfectly smooth, a few bigger pieces belong there
- it keeps three or four days in the fridge, up to a month in the freezer
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