Francess Romesco Sauce Recipes

ROMESCO SAUCE

Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

COD WITH ROMESCO AND HAZELNUTS

Cod with Romesco and Hazelnuts image

If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

Provided by Andy Baraghani

Categories Bon Appétit Seafood Cod Fish Summer Healthy Broil Bell Pepper Tomato Parsley Soy Free Dairy Free Peanut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup blanched hazelnuts
8 Tbsp. extra-virgin olive oil, divided, plus more for salad
4 red bell peppers
1 medium tomato, halved crosswise, seeds removed
2 garlic cloves, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
1/4 tsp. cayenne pepper
4 (6-oz.) skinless cod fillets
1 lemon
2 cups parsley leaves with tender stems

Steps:

Preheat oven to 350°F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12-15 minutes. Remove from oven and reduce temperature to 350°F.
Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10-12 minutes. Remove from oven and finely grate some zest from lemon over.
Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.

FRANCES'S ROMESCO SAUCE

Frances's Romesco Sauce image

Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 15m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup blanched almonds, toasted (about 6 ounces)
2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
1 teaspoon sweet smoked paprika
1/4 teaspoon hot paprika
2/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

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