Salsa romesco (TM)
This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)
- 50g toasted almonds
- 25g hazelnuts, toasted and peeled
- 2 ñoras
- ½ guindilla pepper
- 150g extra virgin olive oil
- 100g onion
- 2 Cloves garlic
- 2 very mature tomatoes
- 25g vinegar
- ½ teaspoons salt
- Remove the seeds from the ñoras, peel the garlic and chop the guindilla.
- Place the almonds, hazelnuts, ñoras and guindilla in the bowl.
- Process 10 seconds / Speed 6 and reserve.
- To make the sofrito, put the onion, garlic and tomatoes in the bowl, together with 30g of the oil.
- Blend 7 seconds / Speed 6 and then cook 5 minutes / 100° / Speed 1.
- Incorporate the vinegar followed by the previously reserved mixture of nuts, ñoras and guindilla.
- Blend 15 seconds / Speed progressively 5 to 10.
- With the MC in place, pour the remaining 120g olive oil onto the lid, little by little at Speed 4.
- When all the oil has fallen into the bowl, add the salt and a pinch of pepper with the machine still running for a few seconds and then stop.
Salsa Romesco belongs to the traditional cooking of Catalonia; its origin is Tarragona. It is used as much with fish as it is an accompaniment to barbecued rabbit. It is a recipe which dates from the 16th century, when, thanks to the discovery of America, when peppers and tomatoes became known in Europe. This sauce will be tastier if prepared a day in advance.
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