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TRADITIONAL ROMESCO SAUCE

Leo Rivera shares this recipe for the traditional Catalan way of making romesco sauce.
READY IN

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COOKING TIME

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PREP TIME

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SERVES

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ingredients

  • 6 Ñora peppers
  • 3 slices of stale bread
  • 250g ripe tomatoes
  • 1 garlic clove + a pinch of salt
  • 25g Marcona blanched almonds
IN STOCK
  • 20g hazelnuts
  • 35ml Brindisa Arbequina olive oil + extra for frying
IN STOCK
  • 25ml Valdespino sherry vinegar
IN STOCK
  • Salt and pepper to taste

METHOD

  1. Place the Ñora peppers in a small bowl and cover with boiling water to soften before bashing to a paste in a large pestle and mortar. Set to one side.
  2. Drizzle a little olive oil in a frying pan on a medium-low heat, then fry the bread on each side until golden and crisp. Remove from the pan, allow to cool, then finely chop and set aside.
  3. Blanch and peel off the skins of the tomatoes and roughly chop before simmering in a pan to soften for a few moments.
  4. Meanwhile, in a pestle and mortar, pound the garlic clove with a pinch of salt until smooth. Add the nuts, then bash the mixture until it’s the texture of coarse sand. Add your tomatoes, Ñora peppers and crispy bread and continue to grind the mixture into a smooth paste whilst slowly adding the olive oil.
  5. Finally, add the vinegar, followed by a little cold water, until you have a thick, coarse sauce. Season to taste with salt and pepper.

ingredients

  • 6 Ñora peppers
  • 3 slices of stale bread
  • 250g ripe tomatoes
  • 1 garlic clove + a pinch of salt
  • 25g Marcona blanched almonds
IN STOCK
  • 20g hazelnuts
  • 35ml Brindisa Arbequina olive oil + extra for frying
IN STOCK
  • 25ml Valdespino sherry vinegar
IN STOCK
  • Salt and pepper to taste

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