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Romesco. Spanish Red Sweet Pepper and Almond Sauce

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Ingredients

Adjust Servings:
2 Paprika red
1/2 cup of Almond
2 tbsp. of Tomato paste
3 cloves of Garlic
to taste Salt about 1 tsp
1 tbsp. of Smoked paprika
1/4 cup of Extra Virgin olive oil
2 tbsp. of Red wine vinegar 5%

Romesco. Spanish Red Sweet Pepper and Almond Sauce

  • 25 min
  • Serves 6
  • Medium

Ingredients

Directions

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In the center of Vienna near Schwedenplatz, there is an inconspicuous Spanish café. It doesn’t open as often or as much, but they have chic authentic fresh-cut Jamon that you can eat inside or take home. Also, they have a good selection of wines available for you to take home.

So, we were there with a friend and had wine and Spanish appetizers. One of the appetizers was Romesco sauce on (gluten-free) toasted bread. The unusually bright color, flavor and texture really appealed to me. I enjoyed repeating this sauce at home.

Be sure to give it a try!

Bon Appétit!

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Steps

1
Done

We use almonds, peeled and blanched. Grind them into fine crumbs or use ready-made blanched ground almonds.

2
Done

Bake red sweet peppers in the oven at 220 degrees Celsius until the skin is charred and the peppers are soft for about 15 minutes, turning once while baking.
Let the peppers cool. Once they have cooled down, remove the skin and clean them of the seeds and the tail.

3
Done

Put the peppers, almonds, tomato paste and the remaining ingredients in a blender and blend to a creamy texture. By taste, the almond pieces can be coarser and more felt. Or, you can have a completely homogeneous sauce. I love tangible almonds.
Season the sauce to taste. It should have a vivid sweet and sour flavor. Use the cooked sauce as a topping for pasta, or as a dip.

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Lemon Lamb and Goat Ribs in the Oven
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