ROMaSCO romesco PESTO sauce Recipe
A savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian.
Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto.
I took the classic 'Catalan' red-rusty colored pesto from the Spaniards and whipped an Italian version of my own.
- >>>(American / Metric measures)<<<
- . 4 big Roma tomatoes (sliced and roasted)
- . 1/4 cup (40gr) roasted ** whole almonds
- . 1/4 cup (40gr) roasted ** whole hazelnuts
- . 1/4 cup (60ml) mild 'Ajvar' *** (or roasted red pepper)
- . 1 slice of crustless bread (multigrain preferred)
- . 4 tbsp. (60ml) Port wine (red wine is alright too)
- . 1 tbsp. (15ml) 'Fleur d'ail' (or roasted garlic)
- . 1 tsp. (5ml) capers
- . 1/2 tsp. (2.5ml) sea salt
- . 1/4 cup (60ml) extra virgin olive oil
- . 1 tsp. (5ml) paprika (Hungarian preferred)
- . a good pinch of cayenne pepper
- . > * Roasting the Roma tomatoes: Pre-heat oven at 450F / 230C / Gas7. Place the rack at the bottom of the oven. Prepare a very large baking sheet pan. Cover it completely with parchment paper. Wash and dry tomatoes very well. Depending on the size of the tomatoes...cut them into 4 to 5 slices each. . Spread them out evenly on the baking sheet and sprinkle the sea salt throughout. . Depending on the initial water content of the tomatoes...you'll probably roast them for about 45-55 minutes...or until them shrivel up and look tenderly sweet. Take them out and let them rest to cool about 10 minutes...then scoop them up to be used right away or store in a glass container for up to about 5 days in the fridge.
- . >** Roasting the above mentioned nuts: Pre-heat oven at 350F/ 180C /Gas 4. Roast the hazelnuts for about 12 minutes. Same applies for the almonds, although adding 1-2 minutes more. The skins of hazelnuts can be rubbed off partially with the aid of a dry tea towel...however, this is not a necessary step.
- . > *** Ajvar- product from Turkey: It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives!
- . Place everything in a blender without the olive oil. Pulsate a few times.
- . Start the blender again on low and gradually pour the olive oil until blended as it creates a slight rustic smooth texture.
- . Pour in a glass bowl. It will keep nicely up to 5 days in the fridge or freeze in small mason jars for up to 3 months.
- . Buon appetito and flavourful wishes...FOODESSA.com