Romesco sauce

Romesco sauce

By
From
What's for Dinner?
Serves
6-8
Prep
20 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 red capsicum, seeded
1 small red chilli, seeded
1 tomato, halved
4 garlic cloves, peeled
olive oil, for cooking
80g blanched almonds
80g hazelnuts
2 tablespoons smoked paprika
large pinch saffron threads, soaked in 2 tablespoons boiling water
1 thick slice bread, toasted and diced
1 tablespoon chopped flat-leaf parsley
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. To make the romesco sauce, preheat the oven to 180°C. Place the capsicum, chilli, tomato and garlic on a baking tray and drizzle with the oil. Place in the oven and cook for 30 minutes, or until all the ingredients are tender.
  2. Place the almonds and hazelnuts on a separate baking tray and cook in the oven for 15 minutes, or until golden. Place the hazelnuts in a clean tea towel and rub to remove the skins.
  3. Peel the capsicum and tomato. Place in a food processor, along with the roasted nuts and all the other ingredients (including the saffron’s soaking liquid). Whiz to a coarse paste. Spoon the mix into a bowl, stir well and add enough olive oil to form a thick paste-like consistency. Season to taste with extra vinegar, salt and pepper.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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