Romesco sauce is a Spanish stalwart and at it’s heart is a pepper sauce with almonds and roasted garlic, traditionally is made with very specific peppers, often dried that are pretty difficult to find. So like most I have amended the recipe to reflect ingredients that are a little easier to find, but the almonds, fried bread, sherry vinegar and roasted garlic all remain and guess what it is awesome. Romesco sauce freezes wonderfully and this recipe scales fabulously and can be broken out of the freezer for a quick and flavour packed meal in a heartbeat. I don’t cook much Spanish food but am really glad to add this to my collection as with all my recipes little heed is given to authenticity, I’m all about taking old ideas and making them work in my Hungarian kitchen and this Romesco sauce does contain a splash of heat, ‘cuz’, well ‘cuz’ I like it you can of course leave this out and go sweet, traditional Romesco seems to swing both ways on chili so at least I’ll not upset the traditionalists on that front!
Apparently Romesco sauce is traditionally served in the Catalan region of Spain with fish, something that my classically minded food brain really struggles with, this sauce is big, I mean really big so many flavours and just can’t see it with fish… In all fairness much like Halászlé which is a rustic fish stew/soup here in Hungary, it is packed with huge flavours that the subtlety of the fish is masked somewhat, but for some reason it still works. In other news it has finally cooled down, gone are the 30 degree days and I even have to take a jacket to the football now, this makes me very happy. Give it 3 months time it will make me very sad but for now not sweating when I walk the dogs first thing in the morning is a very positive thing, although trying to teach the dogs to wipe their paws on the welcome mat when we come back in proves to be as frustrating and fruitless as it is every other year 😀
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