Francess Romesco Sauce Recipes

FRANCES'S ROMESCO SAUCE

Steps:

• Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

ROMESCO SAUCE

Steps:

• Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

QUICK ROMESCO SAUCE

Steps:

• Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.

CHEF JOHN'S ROMESCO SAUCE

Steps:

• Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
• Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
• Toast bread in the oil until golden brown, 2 to 3 minutes.
• Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
• Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

EASY ROMESCO SAUCE

Steps:

• Heat broiler with the rack in top position. Place peppers, skin side up, on a broiler pan or baking sheet and broil until the skins blister and blacken in spots, 8 to 10 minutes. Transfer peppers to a bowl. When peppers are cool enough to handle, peel but don't wash them (the water would rinse away some of the roasted flavor).
• In a food processor, pulse bread and almonds until finely ground, about 30 seconds. Add peppers, tomato, oil, vinegar, garlic, red pepper flakes, and 1/2 teaspoon salt; process until mixture is thick and fairly smooth, 20 to 30 seconds. Season with additional salt and pepper to taste.

ROMESCO SAUCE

Steps:

• Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted. Remove them from the skillet. Place them in food processor, grind them fine and leave them in the food processor.
• Add the oil to the skillet and when it is hot, add the onion. Saute until it is golden, then stir in the garlic. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender. Stir in the tomato and season the mixture with salt and hot red pepper. Remove from heat.
• Add mixture to almonds in food processor and puree. Taste for seasoning; serve at room temperature.

ROMESCO SAUCE

Steps:

• Preheat the oven to 400 degrees. Lay tomatoes, cut side up, and garlic cloves in a medium roasting pan. Sprinkle with olive oil and season with salt. Roast for 15 minutes and then reduce the heat to 350 degrees. Roast another 60 to 75 minutes. (The garlic should be soft after 20 minutes; remove it and let cool.)
• Meanwhile, coat a small sauté pan with 1/8-inch olive oil. Place over medium heat. When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes. Remove and cool on paper towels.
• Remove the seeds from the ancho chili and discard. Scrape the thin layer of flesh from the skin. Place this pulp, along with the tomatoes, nuts and piquillo peppers, in the bowl of a food processor. Squeeze the garlic from its skin and add it. Pulse a few times to blend it and then, leaving the processor on, pour olive oil through the feed tube in a thin stream. The sauce should become thick and creamy, like a mayonnaise. About 1 cup of oil should be enough. To sharpen it, season with salt and add a tablespoon or two of vinegar and red wine. Serve with grilled scallions. (Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve.).

PASTA WITH SPEEDY ROMESCO SAUCE

Steps:

• Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
• Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
• When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.