Romesco

Romesco

Romesco is a nut and red pepper-based sauce that originates from Tarragona, Catalonia, in Northeastern Spain. It is typically made from a mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, and nyora peppers.

History

Romesco sauce originated from the fishermen in the area of Tarragona, Catalonia. They prepared this sauce to be eaten with fish. However, it has evolved over time and is now used with a variety of dishes.

Ingredients

The main ingredients of Romesco sauce are almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, and nyora peppers. Some variations may include tomatoes, red wine vinegar, and onions.

Preparation

To prepare Romesco sauce, the nuts are first toasted until golden. The garlic and nyora peppers are then roasted. Once cooled, these ingredients are blended together with olive oil until a thick sauce is formed. The sauce is then seasoned with salt and pepper to taste.

Uses

Romesco sauce is versatile and can be used in a variety of dishes. It is traditionally served with fish, but can also be used as a dip for vegetables, a spread for bread, or a sauce for meat and poultry.

Variations

There are many variations of Romesco sauce, depending on the region of Spain. Some versions may include tomatoes, red wine vinegar, and onions. In some areas, bread is also added to the sauce to thicken it.

See Also

• Catalan cuisine
• Spanish cuisine
• List of sauces

References

• The Food of Spain by Claudia Roden
• Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews

External Links

• BBC Food - Romesco Sauce Recipe
• Food Network - Romesco Sauce Recipe