Romesco Sauce

Ingredients for Romesco Sauce

• 1 large tomato (230g), cored

• 1 (15g) dried ancho chilli*

• 80ml olio extravergine di oliva

• 2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm

• 2 tablespoons blanched almonds

• 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes

• 2 large garlic cloves, sliced

• 1/8 teaspoons dried hot red pepper flakes

• 60ml drained bottled pimientos, rinsed

• 2 tablespoons water

• 1 tablespoon red-wine vinegar

• 1/4 teaspoons salt, or to taste

Put oven rack in middle position and preheat oven to 204°C. Line a small baking pan with foil.

Roast tomato in pan until tender and skin peels off easily, about 30 minutes.

While tomato is roasting, slit chilli open lengthwise and discard stem and seeds, then tear chilli into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chilli and cook, stirring, until fragrant and chilli turns a brighter red, 30 seconds to 1 minute. Transfer chilli with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chilli in bowl and cool slightly.

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chilli mixture, pimientos, water, vinegar, and 1/4 teaspoons salt and purée until smooth. Thin with water if desired and season with salt.

Avvertenza

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