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ROMESCO
SAUCE
4 oz. roasted red peppers
2 oz. almonds, blanched & sliced, toasted
1 small clove garlic, minced
1/2 tsp crushed red pepper
1 tsp kosher salt
2 oz. tomatoes, diced in juice, drained
1/2 tsp lemon zest
1 tsp balsamic vinegar
1 tsp red wine vinegar
1/4 cup olive oil
1/4 cup reserved liquid from roasted peppers
1. Toast almonds in convection oven or dry saute pan over medium heat.
2. Place first eight (8) ingredients in food processor and blend.
3. Sauce should be slightly chunky.
4. While blending, slowly add liquip and oil.
5. When finished, sauce will have small pieces of nuts. It should
not be smooth.
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