What is romesco sauce made of?
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).
What is Spanish sauce made of?
However, the famous Spanish sauce is made entirely from scratch and the aroma and taste are simply irresistible. The combination of roasted peppers, tomatoes, onions, and garlic, with toasted almonds and smoked Spanish paprika, results in a sauce that you’ll demand an IV for.
Why is it called romesco sauce?
Romesco (Catalan pronunciation: [ruˈmɛsku]) is a tomato-based sauce that originated from Valls, province of Tarragona, in the Spanish region of Catalonia. The fishermen in this area made this sauce to be eaten with fish. Leaves of fennel or mint may be added, particularly if served with fish or escargot.
What do you eat romesco sauce with?
Romesco is traditionally served with fish and other meats, like chicken or steak. I love it on roasted or grilled vegetables (especially eggplant, cauliflower and potatoes). Romesco is also a delicious dip for flatbread or crusty bread. Or, serve it as a dip for raw veggies.
How do you eat romesco sauce?
How do you use romesco?
As a dip: Romesco sauce is hearty enough to serve as a dip—pair it with warm slices of flatbread or grilled crusty bread, like sourdough, or chilled vegetable crudités. In its native Spain, romesco is eaten with grilled calçot onions in the spring.
What wine goes with romesco sauce?
Pinot Noir, Garnacha, cool-climate Merlot and Beaujolais are all great choices. Grilled steaks and pork tenderloins are often enjoyed with Romesco sauce, for that, a full body red wine such as Rioja or Priorat could do some justice. The mineral notes of Priorat wine capture Romesco’s nuttiness like no other.