Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. (You can also work in a regular bowl with a stick blender.) Extra-virgin olive oil. 2. Absolutely no reproduction is permitted without prior consent. C&Z is all about fresh, simple, and colorful foods from my Paris kitchen. With the motor still on, slowly drizzle in the olive oil to make a dip. Deselect All. Romesco Sauce: 2 red bell peppers. Kosher salt and freshly ground black pepper. Powered by the Parse.ly Publisher Platform (P3). https://blog.greenchef.com/2017/02/21/getting-saucy-romesco And what are the possible uses for this gorgeous sauce? https://cnz.to/recipes/dips-spreads/green-romesco-sauce-recipe/, Now Reading: The Power of Intention by Wayne Dyer. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. In the bowl of a food processor or blender, combine all the ingredients. Hello, I'm Clotilde! Salsa Romesco is most commonly a sauce of roasted peppers, mixed together with nuts, olive oil, and vinegar. Please tag your pictures with #cnzrecipes. C&Z NEWSLETTER: Get recipes, inspiration, and Paris tips FREE in your inbox! An enthusiastic explorer of flavors and observer of culinary trends, she leads private walking tours in Paris, contributes to international food and travel magazines, and writes cookbooks and guidebooks. Vegetarian Batch Cooking for Summer: 1-Hour Prep, 6 Meals! I happened to have a collection of tiny bell peppers in various shades of yellow, green, and black-eye green sitting in my fridge, and it didn’t take long for me to enroll them into this wonderful green romesco sauce. Unless otherwise noted, all photos, texts, and recipes are copyright Clotilde Dusoulier © 2003-2020. In the bowl of a food processor or blender, combine all the ingredients. Well, you can use it as a dip or spread, naturally, but you can also plop a large spoonful onto a big bowl of greens and grains as TheKitchn suggests, you can serve it with fish or shellfish, and it will flatter any kind of cooked vegetable — I’m thinking broccoli, potatoes, or green beans. And what color bell pepper do you generally go for? https://www.greatbritishchefs.com/recipes/romesco-sauce-recipe Be the first to rate and review this recipe. A bit of texture works well for this … Like most people, presumably, I tend to prefer red bell peppers because they are sweeter, but I was pleased to make this sauce with green bell peppers as I think their subtle notes of bitterness form a beautiful alliance with the rounder flavors of the almonds. Process until completely smooth. https://www.seriouseats.com/2019/06/how-to-make-romesco-sauce.html Use of Chocolate & Zucchini constitutes acceptance of the site's House Rules, Terms and Conditions, and Privacy Policy. 1. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed. Different recipes will add different ingredients to that basic formula, but that’s the gist of it. Have you ever heard of, had, or made romesco sauce? What are the possible uses for this gorgeous sauce? 2 medium green bell peppers, about 400 grams (14 ounces) total, 70 grams (1/2 cup) whole almonds, preferably roasted (substitute or mix 'n match other nuts, such as hazelnuts, pine nuts, cashews, etc. 3. I was very pleased that she did, for romesco sauce had somehow flown under my radar all this time and I was delighted to make its acquaintance: a Spanish specialty from Catalonia, salsa romesco can take on various guises, textures and flavorings, but it is most commonly a sauce of roasted peppers mixed together with nuts, olive oil, and vinegar. 4 bunches large green onions. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days. NOTES:
Well, you can use it as a dip or spread, naturally, but you can also plop a large spoonful onto a big bowl of greens and grains as TheKitchn suggests, you can serve it with fish or shellfish, and it will flatter any kind of cooked vegetable Im thinking broccoli, potatoes, or green beans. ), 1 good handful fresh cilantro or flat-leaf parsley leaves, 1 teaspoon smoked paprika, preferably hot (I've also used ground chipotle pepper to good effect; add to taste). The flavors develop overnight, so make this ahead if you can. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed. You can also choose to be notified when a new post is published. Makes about 1/2 cup; double or triple as needed. Clotilde Dusoulier is a French food writer based in Paris. I recently tweeted about my recipe for muhammara, this sumptuous Middle-Eastern dip of roasted bell peppers and walnuts that I wish more cooks knew about. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. (You can also work in a regular bowl with a stick blender.) Scrape the vegetables and any juices from the pan into a food processor or blender. Process until completely smooth. All rights reserved. https://www.saveur.com/article/Recipes/Grilled-Green-Onions-with-Romesco Pami pointed me to the recipe that she herself uses, and coincidentally, right around the same time The Kitchn ran a cute tiny video for what they appropriately call their “happy sauce”, which is in fact a romesco sauce. almonds and red peppers in our bright spin on the classic Catalan sauce The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.