Text 28252, 78 rader
Skriven 2012-08-16 05:47:38 av Dave Drum (1:261/38)
Ärende: Chile 1340
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Romesco Sauce #1
 Categories: Latino, Sauces, Nuts, Chilies
      Yield: 2 -1/2 cups.

      4 md Ripe tomatoes; cored
      1    Head garlic; halved across
      2 tb + 1/3 c EVOO
  1 1/2 oz Blanched almonds
  1 1/4 oz Peeled hazelnuts
      1    Dried ancho chile; cored,
           - seeded, slit, opened flat
      1 ts Coarse salt or sea salt;
           - to taste
      3 tb Red-wine vinegar
      2 tb Red wine (dry or fruity, but
           - not oaky)
      1 sl Stale white bread; torn

  Slow oven roasting brings out the sugars in tomatoes and
  garlic. Get them caramelized but not burnt.

  Heat the oven to 375øF/190øC. Put the tomatoes and one
  half of the garlic head in a baking pan. Drizzle about 1
  Tbs. of the olive oil into the cored tomato wells and on
  top of the garlic half. Roast until the tomatoes and
  garlic are well caramelized but not burnt, about 90 min.
  From the remaining half head of garlic, coarsely chop 1
  Tbs. garlic and put it in a food processor.

  While the tomatoes roast, heat about 1 Tbs. of the olive
  oil in a small sauté pan over medium heat. Toast the
  almonds and hazelnuts in the pan, shaking the pan or
  stirring so they don't burn, until golden brown, 5 to 6
  min. Cool the nuts on a paper towel and then put them in
  the food processor.

  If using a dried chile, sear it in the same small pan over
  medium-high heat (keep it flat with a spatula or a fork)
  until a smoke wisp appears, about 10 seconds per side.
  Soak it in 1 cup hot tap water until soft, about 15 min.
  Drain and put the chile in the food processor.

  Start with the toasted nuts, chile, and tomatoes to get
  the purée underway. Pour in olive oil slowly to create an
  emulsified sauce, add vinegar, and then taste the romesco
  before making adjustments.

  When the tomatoes and garlic are caramelized, let them
  cool. Pinch off the tomato skins (discard them) and
  squeeze out the garlic pulp. Put the tomatoes and garlic
  pulp in the processor. Add the salt and start the
  processor, pouring in the remaining 1/3 cup olive oil in a
  slow, steady stream, as if making mayonnaise. Add the
  vinegar, pulse to incorporate, and taste; the sauce should
  have some zing, so add more if needed. Add salt to taste.
  Process the romesco until it comes together as a sauce but
  not so much as to lose its coarse, nutty texture. The
  sauce should be thick and creamy. If it seems too thick,
  add 1 or 2 Tbs. red wine. If it's too thin, add bread,
  pulsing a few more times.

  This garlicky sauce, which originated in the city of
  Tarragona, has tons of variations and many uses -- it's
  served with grilled vegetables, meat, chicken, or fish, or
  stirred into fish stews. Try it tossed with pasta or as a
  sandwich spread. It keeps in the refrigerator for at least
  a week.

  Uncle Dirty Dave's Archives

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... War is a cowardly escape from the problems of peace. -- Thomas Mann

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