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Name: Romesco
Prep time: 22 min
Total time: 42 min
Yield: 6 servings
Ingredients: 2 large red bell peppers, halved and deseeded; 200 g ripe tomatoes, halved; 4 garlic cloves, unpeeled; 70 g blanched almonds; 30 g blanched hazelnuts; 30 g stale white bread, roughly torn; 8 g dried ancho chilli, stem and seeds removed; 200 ml just-boiled water, for soaking (discard after soaking); 2 tbsp sherry vinegar; 1 tsp smoked paprika; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper; 1 tbsp water; 60 ml extra-virgin olive oil

Romesco

Charred peppers, tomato, nuts and bread blended into a thick Catalan-style sauce.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Romesco

Charred peppers, tomato, nuts and bread blended into a thick Catalan-style sauce.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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