Romesco Sauce With Marcona Almonds
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 2dried ñora chiles available in Spanish markets and online, or 1 ancho chile
- 4tablespoons extra virgin olive oil
- 25marcona almonds
- 15skinned hazelnuts or additional almonds
- 1cup small cubes of stale sourdough bread
- 4cloves garlic, peeled and sliced
- 2jarred piquillo peppers, drained and chopped
- 1medium ripe tomato, peeled, seeded and chopped about ⅔ cup
- ⅔cup dry white wine
- 1tablespoon sherry vinegar
- ½teaspoon smoked Spanish paprika, sweet or hot, or to taste
- Salt
Nutritional analysis per serving (3 servings)
389 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 7 grams protein; 551 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
- Step 2
Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
- Step 3
Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
- Step 4
Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.
Private Notes