Quick & Easy Tapas: Romesco Sauce Three Ways
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If an incredible flavor-to-ease-of-preparation ratio is something you seek, this romesco sauce is for you. Originating from the Catalonia region of Spain, fisherman first devised this superb sauce as an accompaniment to their fresh catch, but it truly goes with just about anything. Fish, grilled vegetables, pork... other things. You get the idea.
With the aid of a food processor or blender you'll be done in a quarter of an hour, leaving you with plenty of time to contemplate time itself. Our relationship with it, the constant push yet perpetual lack of it, our propensity to squander it... also, you can make the sauce ahead of time and store it in the refrigerator for up to a week.
Romesco Sauce
Total Time: 10-15 minutes. Makes a good amount, the number of servings is up to you. About 1 1/2 cups of romesco comes from your hard work.
Ingredients
- 1 or 2 Donostia Foods Piquillo Peppers D.O. Lodosa
- 1 garlic clove, smashed
- 1/2 cup slivered almonds, toasted
- 1/4 cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons Donostia Foods Gran Reserva Sherry Vinegar
- 1 teaspoon Donostia Foods Piment d'Espelette
- 1/2 teaspoon cayenne pepper
- 1/2 cup Donostia Foods Extra Virgin Olive Oil
- sea salt and freshly ground black pepper
Directions
1. Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with similar slow determination and continue to process until as smooth as desired.
2. Above is it. No more directions. You're on your own, henceforth.
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Below, you'll find three simple and serving suggestions for romesco sauce: one meat, one vegetarian, and one fish, so all (most) can savor the sauce regardless of dietary restrictions or preferences. Fresh, crusty bread is the foundation for these montaditos.
Chorizo sausage, manchego cheese, romesco sauce.
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White asparagus, flat-leaf parsley, romesco sauce.
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Bonito del Norte tuna, guindilla pepper, romesco sauce.
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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Recipe adapted from Bon Appetit.
Also in Txoko para Todos: A Food Blog for All
+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
