Salsa romesco con avellanas, a mi manera

Romesco sauce with hazelnuts, my way

romesco catalan sauce
 
toasted hazelnuts
 
hazelnut romesco sauce

 

La salsa romesco es de origen catatán, concretamente de la provincia de Tarragona (España). Se piensa que es una creación de los marineros y se utiliza para acompañar platos de pescado, marisco y de verduras. Pero lo que la ha hecho popular es que se come con los famosos calçots que son una variedad de cebollas que sólo se cultivan y se consumen en Catalunya. La receta que he preparado es muy sencilla y no tiene algunos ingredientes de la receta tradicional, es por eso que te dejo algunos enlaces por si quieres encontrar otras recetas. Esta salsa es difícil de digerir y tiene muchas calorías así que, aunque está deliciosa, es mejor no abusar.

Romesco is a Catalan sauce and its origin seems to be in the province of Tarragona (Spain). Thought to be a creation of the sailors and used to accompany fish dishes, seafood and vegetables. But it has become popular because is the sauce to be eaten with the famous calçots, that are a variety of onions grown and only consumed in Catalonia. I have prepared a very simple recipe and does not have some ingredients of the traditional recipe, that’s why I leave you some links if you want to find other recipes more classic. Notice that this sauce is difficult to digest and has so many calories, even if it’s delicious, it’s better not abuse.

 

 

Receta

Ingredientes:
(Para dos personas)

    4 tomates
    1 cabeza de ajos
    50 gr de avellanas
    15 gr de almendras
    1 cucharadita de pimentón
    Aceite de oliva virgen extra
    Sal

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    4 tomatoes
    1 head of garlic
    50 gr of hazelnuts
    15 g of almonds
    1 teaspoon paprika
    Extra virgin olive oil
    Salt

Directions:

  1. Grate the tomatoes and make a tomato sauce. Add four tablespoons of extra virgin olive oil in a pan; add a pinch of salt and a pinch of sugar, simmer covered until the tomato has changed color (about 20 minutes). When the sauce has taken a more orange color, uncover the pan and cook 10 more minutes to reduce the liquid.
  2. This recipe uses hazelnuts and toasted almonds without skin. Optionally you can toast them in the oven for a few minutes, let cool and remove the skin.
  3. In a mill or a grinder, grind as much as possible hazelnuts, almonds till getting a fine powder.
  4. Remove one or two cloves of garlic from a whole garlic head. Wrap the head of garlic in aluminium foil and roast in the oven at 180ºC for around 30 minutes.
  5. Prepare the sauce by mixing the tomato sauce, crushed nuts, a clove of raw garlic without the germ, the roasted garlic cloves without the skin and a teaspoon of paprika. Taste and add some salt if necessary, rather than not because it will be tasty enough.
  6. I have not add vinegar neither dry peppers, because I do not have that peppers then I have replaced by paprika. Usually this recipe gets the same amount of almonds and hazelnuts but I prefer hazelnuts. It’s great, tastes delicious and for me it does not need to add anything more. Use this sauce to accompany vegetables, roast potatoes, fish or meat, and if you make a fish soup and add a tablespoon of this sauce and the soup will taste great.


 

Otras recetas de salsa romesco:
“Salsa romesco” de Directo al Paladar.
“Salsa romesco” de Cuinant.
“Calçots confitados en tempura y romesco” de Las Recetas de MJ.

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