Best 4 Steven Raichlens Romesco Sauce Recipes
**Romesco Sauce: A Flavorful Journey Through Spanish Cuisine**
Romesco sauce, a vibrant and flavorful sauce originating from Catalonia, Spain, is a culinary delight that has captured the hearts of food enthusiasts worldwide. This rich and versatile sauce, typically made with roasted red peppers, tomatoes, almonds, and hazelnuts, exudes a smoky, nutty flavor with a hint of sweetness. It is a staple in many traditional Spanish dishes, adding a burst of color and taste to grilled meats, seafood, and vegetables. This article presents a collection of delectable recipes that showcase the versatility of romesco sauce, taking you on a culinary adventure through the vibrant flavors of Spain. From the classic Romesco Sauce recipe, which stays true to the traditional flavors, to the innovative Vegan Romesco Sauce, which offers a plant-based twist, these recipes cater to various dietary preferences and culinary preferences.
**Recipes Included:**
* **Classic Romesco Sauce:** This recipe stays faithful to the traditional flavors of romesco sauce, utilizing roasted red peppers, tomatoes, almonds, and hazelnuts to create a rich and smoky sauce.
* **Roasted Red Pepper Romesco Sauce:** If you're short on time, this recipe offers a simplified version of romesco sauce using roasted red peppers, almonds, and olive oil, resulting in a quick and flavorful sauce.
* **Vegan Romesco Sauce:** For those following a plant-based diet, this recipe provides a delicious alternative using roasted red peppers, almonds, and cashew nuts, creating a creamy and flavorful sauce without compromising taste.
* **Romesco Sauce with Hazelnuts:** This variation introduces hazelnuts, adding a nutty crunch and a distinct flavor profile to the classic romesco sauce.
* **Romesco Sauce with Sun-Dried Tomatoes:** Incorporating sun-dried tomatoes into the romesco sauce adds a delightful tangy and umami flavor, creating a sauce that is both vibrant and savory.
* **Romesco Sauce with Piquillo Peppers:** Using piquillo peppers, known for their sweet and smoky flavor, this recipe delivers a unique and flavorful twist to the classic romesco sauce.
* **Romesco Sauce with Breadcrumbs:** Adding breadcrumbs to the romesco sauce enhances its texture, resulting in a thicker and heartier sauce that pairs well with grilled meats and vegetables.
* **Romesco Sauce with Chorizo:** This recipe combines the richness of romesco sauce with the smoky and spicy flavors of chorizo, creating a robust and flavorful sauce perfect for hearty dishes.
* **Romesco Sauce with Seafood:** Seafood lovers will delight in this recipe, which incorporates shrimp, mussels, and calamari into the romesco sauce, creating a seafood extravaganza that bursts with flavor.
* **Romesco Sauce with Pasta:** This recipe showcases the versatility of romesco sauce as it transforms a simple pasta dish into a culinary masterpiece, adding a layer of smoky, nutty flavor that elevates the entire dish.
With its vibrant colors, smoky flavors, and versatility, romesco sauce is a true culinary treasure that deserves a place in every kitchen. Experiment with the recipes presented in this article and let the flavors of Spain tantalize your taste buds.
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
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.
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
ROMESCO SAUCE
Provided by Amanda Hesser
Categories condiments
Time 1h45m
Yield About 2 cups sauce
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Lay tomatoes, cut side up, and garlic cloves in a medium roasting pan. Sprinkle with olive oil and season with salt. Roast for 15 minutes and then reduce the heat to 350 degrees. Roast another 60 to 75 minutes. (The garlic should be soft after 20 minutes; remove it and let cool.)
- Meanwhile, coat a small sauté pan with 1/8-inch olive oil. Place over medium heat. When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes. Remove and cool on paper towels.
- Remove the seeds from the ancho chili and discard. Scrape the thin layer of flesh from the skin. Place this pulp, along with the tomatoes, nuts and piquillo peppers, in the bowl of a food processor. Squeeze the garlic from its skin and add it. Pulse a few times to blend it and then, leaving the processor on, pour olive oil through the feed tube in a thin stream. The sauce should become thick and creamy, like a mayonnaise. About 1 cup of oil should be enough. To sharpen it, season with salt and add a tablespoon or two of vinegar and red wine. Serve with grilled scallions. (Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve.).
Tips:
- Choose the right tomatoes for a flavorful sauce. Roma tomatoes are a good option because they have fewer seeds and a thicker flesh.
- Roast the tomatoes and peppers before blending them to enhance their flavor.
- Use a combination of nuts, such as almonds and hazelnuts, for a richer flavor.
- Soak the almonds in water for at least 30 minutes before blending them to make them easier to blend and creamier.
- Add a touch of smoked paprika for a smoky flavor.
- Serve the sauce immediately or store it in the refrigerator for up to 5 days.
Conclusion:
Steven Raichlen's Romesco sauce is a delicious and versatile sauce that can be used as a dip, spread, or marinade. It is easy to make and can be customized to your liking. Whether you are looking for a quick and easy appetizer or a flavorful sauce to add to your next meal, Steven Raichlen's Romesco sauce is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
