Romesco Soup Recipes

ROASTED ROMAN-STYLE ROMANESCO

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

ROMESCO SOUP

Steps:

• Place the almonds in the Rockcrok® Dutch Oven and use the Kitchen Spritzer to spray them with oil. Microwave, uncovered, on HIGH for 5 minutes. Set aside.Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped.Heat the oil in the Dutch oven over medium heat for 3-5 minutes, or until it's shimmering. Add the onion and garlic pressed with the Garlic Press. Cook for 3-5 minutes, or until the onions are softened, stirring occasionally.Working in batches, place the red peppers into the Manual Food Processor and process until coarsely chopped.Add the peppers, tomato sauce, spinach, salt, paprika, black pepper, and water to the Dutch oven. Increase the heat to medium‑high and bring to a simmer.Add the couscous. Cook, covered, for 8-10 minutes, or until the couscous is tender. Remove from the heat, stir in the almond milk, and top with the toasted almonds.

ROMESCO CHILLED SOUP SIPS

Steps:

• In a blender, place the almonds, vinegar, bell peppers, garlic, tomato paste, paprika, cayenne, and 1 cup of the stock. Puree until smooth. While pureeing, drizzle in the olive oil and slowly add the remaining stock. Depending on the size of your blender, you may have to do this in batches. Add the salt and chill. Serve in shot glasses and decorate with skewered vegetables (green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes).