Red Crudites With Romesco Sauce Recipes
CRUDITES WITH ROMESCO SAUCE
This nibbling platter is packed with beta carotene and vitamin C, two cancer fighting antioxidants that work together to ward off cellular damage. Red bell pepper and tomatoes the base of the tangy sauce are also a good source of cancer protective lycopene.
Categories dairy-free low-calorie Super Bowl appetizers side dish
Time 59m
Yield 1 serving
Number Of Ingredients 15
Steps:
- ARRANGE carrots, cucumber, fennel, and beans on platter. Serve with romesco sauce.
RED CRUDITES WITH ROMESCO SAUCE
Steps:
- Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
- Serve with:
- Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
- Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
- Baby Bell Peppers
- Smoked Almonds
- Radishes
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
ROMESCO SAUCE
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
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
ROMESCO SAUCE
Steps:
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
5 MINUTE ROMESCO SAUCE
Romesco Sauce! Ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley. vegan / vegetarian.
Provided by Pinch of Yum
Categories Sauce
Time 7m
Number Of Ingredients 8
Steps:
- Pulse everything together in a blender until it's texturally right for you (I like it right between chunky and smooth - I leave a little texture with the almonds, but it's mostly a smooth emulsion).
- Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs... the possibilities are endless.
Nutrition Facts : Calories 265 calories, Sugar 4.9 g, Sodium 588.7 mg, Fat 21.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 6.2 g, Protein 8.7 g, Cholesterol 0 mg
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RED PEPPER ROMESCO SAUCE - IRENA MACRI
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Estimated Reading Time 4 mins
- Stop and open the lid a couple of times to scrape the bits off the sides and to stir the sauce slightly, then whiz again to make sure everything is incorporated and blended.
- The Romesco sauce doesn’t have to be completely smooth, it should have a little texture. Store leftover sauce in the fridge for 4-5 days.
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From purewow.com
Estimated Reading Time 3 mins
- Roast the Peppers (If Desired): Place the peppers directly over a gas flame, turning with tongs and propping them on the burner grates until they are charred evenly on all sides.
- Transfer the peppers to a metal or other heatproof bowl, cover the bowl tightly with plastic wrap and set aside to steam, 10 to 15 minutes. Pull away the charred skin with a paper towel and discard.
- Continue cleaning the peppers, discarding the charred skin and seeds, but preserving the flesh and juices until the peppers are mostly clean. Do not rinse. (Note: The peppers can also be roasted in the oven. Toss the peppers with a drizzle of olive oil, set the broiler to high and broil on a baking sheet, turning as needed with tongs, until evenly charred. Steam the peppers, remove the skin and clean as directed above.)
- MAKE THE SAUCE: Snap off the stems of the dried peppers, shake out the seeds and place the peppers in a large bowl. Pour the boiling water over the dried peppers. Cover the bowl and let the peppers soften, about 15 minutes 5. Drain the softened peppers and discard the liquid. Combine the softened peppers, roasted red peppers, olive oil, almonds, bread crumbs, garlic, tomato and sherry vinegar in the bowl of a food processor and process until mostly smooth, about 2 minutes. Add ½ teaspoon salt, season with black pepper and pulse to blend. Taste and then add more salt as needed. 6. ASSEMBLE THE CRUDITÉS: Keep the romesco at room temperature until ready to use, or store in an airtight container in the fridge for up to two days. Serve the romesco slightly warm or at room temperature (never cold or straight from the fridge) with assorted raw vegetables for dipping.
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Author Steven Pennington
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- Combine the flour, or just use 4 cups of all-purpose flour. Make a well out of the flour and place the eggs in the middle along with the olive oil, plus 1/2 teaspoon to 1 tsp of sea salt. Mix together into a ball.
- Add flour + Salt, then 2 eggs and turn the machine on. Then add the last 2 eggs one at a time and allow the dough to come together, then add the olive oil.
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Estimated Reading Time 5 mins
- In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
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4.3/5 (62)Servings 4
- Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).
- Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Wo rking in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.
- While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.
- Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.
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- While the vegetables are covered for 15 minutes, place the slivered almonds on an aluminum foil-lined baking sheet.
- In a large bowl, combine the peeled peppers, tomato, and garlic. Pulse blend using a food processor until you reach a rough chop.
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- Scrub the carrots and rinse off any dirt. Trim the tops off and set aside to use in the romesco. Place the carrots in a large foil pouch, add the garlic and 1 tablespoon of the olive oil, and season with the salt. Place on a baking sheet and roast until the car¬rots are tender and a knife inserted goes right through, about 40 minutes.
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- Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
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