Source: The Culinary Institute of America | Catégorie: Entrées et amuse-gueules

Romesco Sauce

Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in the video below.

Romesco Sauce

INGRÉDIENTS

  • 3 oz canola oil
  • 1 red bell pepper, roasted
  • 3 dried ancho chiles, seeded, soaked, minced
  • 1 jalapeño or serrano chiles, seeded and roughly chopped
  • 3 tomatoes, roasted in oven 
  • 3 garlic cloves, minced 
  • 24 almonds, lightly toasted 
  • 24 hazelnuts, lightly toasted 
  • 1 Tbsp parsley, chopped 
  • 2 bread slices, fried 
  • 2 to 3 tsp red wine vinegar
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PRÉPARATION

  • 1. In large skillet, heat canola oil. Sauté the peppers until soft.
  • 2. Combine peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and red wine vinegar in food processor. Pulse until the mixture is consistent with the nuts still detectable, finely chopped but not puréed.
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RENDEMENT

2 - 2 1/2 cups (500 - 625 mL)

PORTION

1/4 cup (60 mL)

VALEUR NUTRITIVE

Calories140
Lipides12 g
Gras saturés1 g
Cholestérol0 mg
Glucides7 g
Fibres3 g
Sucres2 g
Protéines3 g
Sodium25 mg
Potassium163 mg