Romesco

The Queen of the catalan sauces!!!

1. ROMESCO SAUCE
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2. ROMESCO SAUCE
•Ingredients: 5 ripe tomatoes, 2
garlic heads and two garlic
cloves, 5 ñoras (dryed red
pepper), olive oil, salt, 150 grs.
of toasted hazelnuts and 150
grs. of toasted almonds. 2-3
mint leaves (optional).
•This is the aspect that ñoras
have.

3. ROMESCO SAUCE
•The toasted almonds and nuts
should be first peeled.
•Place in a oven tray the
tomatoes and garlic heads.
Make a cross in their bottoms
with a knife. Wrap the garlic
heads with silver kitchen
paper.

4. ROMESCO SAUCE
•Pour boiling water over the
ñoras and have them inside
the water for one hour.
•After 45 minutes in the oven at
200ºC, the tomatoes and garlic
will be ready.

5. ROMESCO SAUCE
•Cut the ñoras, take the seeds
away and with a spoon take
the meat inside and leave
aside.
•Peel the tomatoes and take
the seeds away too. Place in a
recipient and use the electric
mixer to triturate them. Cut the
bottom of the garlic heads and
with the fingers push the meat
of the garlic outside. Pour in
the same recipient and triturate
again.

6. ROMESCO SAUCE
•Take the ñoras meat and mix it
too. Add the mint leaves and
the garlic cloves.
•Add the hazelnuts and the
almonds until you get a thick
sauce.

7. ROMESCO SAUCE
•Add the salt and place the
sauce in a big plate.
•Add olive oil and stir until you
get a fine texture.
•You can freeze what you get
left or put in a glass container
with olive oil on top. It stays
fresh for many days… in the
fridge!