Romesco sauce recipe
Today we are going to explain step by step how to make the recipe for romesco sauce, a sauce made with roasted vegetables and nuts very typical of Catalan gastronomy.
A sauce that is already consumed nationally and is the accompaniment to the famous calçots. The calçots are a type of onion grown in Catalonia, with a taste between leek, onion and tender onion. One of the richest and healthiest foods you can try.
But not only with calçots goes perfectly with this sauce, it can be done with any other type of vegetables, fish, meat.
When preparing this recipe, we must take into account the time it takes to be the ñora previously soaked, a minimum of 3 hours.
First, we put the ñora to soak for at least 3 hours before preparing the recipe.
In the oven we put the tomatoes, making two cross-shaped cuts on top, we also put the unpeeled garlic cloves and a slice of bread. Bake for 45 minutes at 170°C. We will watch over the bread so that it does not burn us, if necessary We take it out before the other ingredients have finished cooking.
We mount the blade accessory on our Küken robot.
Add 50 g of almonds and 25 g of toasted hazelnuts.
We chop 25 seconds at speed 8.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
Add the tomatoes and roasted garlic, both without the skin, the slice of toast, breaking it a little with your hands, the ñora's meat, and vinegar and salt to taste.
We grind for 30 seconds at speed 7.
Add 65 ml of olive oil through the filling hole.
We grind for 10 seconds at speed 7.
Our romesco sauce recipe is ready!
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