Romesco Sauce
This delightful blend of flavors has the power to elevate any dish into a delicacy. Ideal for pairing with pasta, it's a nice complement to roasted vegetables and meats, and perfect as a dip or spread in sandwiches. A perfect wildcard to always have in your refrigerator!
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Add <quantity>4</quantity> bell peppers and <quantity>2<unit>tbsp</unit></quantity> of olive oil to a baking tray
Add salt and white pepper to taste
Roast the bell peppers for 20m until soft. Remove from the oven and let it cool down
Remove the peel by scraping the peppers with a knife
Trim and remove the seeds. Reserve the juice collected in the tray
Transfer the peppers and their juices to a blender
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Add <quantity>2<unit>tbsp</unit></quantity> of smoked paprika
Add <quantity>1</quantity> chopped garlic clove
Blend on high speed until smooth
Add <quantity>2<unit>tbsp</unit></quantity> of ground hazelnuts
Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar and combine
Season with more salt and white pepper to taste if needed
Add more white wine vinegar and olive oil to taste and blend to combine. The romesco sauce is ready
Pair it with pasta or meat and enjoy!
I'm here to answer any questions you have about Romesco Sauce. Try me!