by pierino
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pierino's Notes:
Expand2 or 4 dried peppers, your choice, but I like Spanish ńoras* or cascabels Ask a question about this ingredient
2 slices stale, crusty bread Ask a question about this ingredient
one bowl of cold water Ask a question about this ingredient
3/4 cups light Spanish olive oil, say maybe an arbequina Ask a question about this ingredient
3 -4 ounces marcona almonds Ask a question about this ingredient
1 tbs sherry vinegar Ask a question about this ingredient
4 cloves garlic peeled, and coarse chopped Ask a question about this ingredient
For your romesco, cut the tops off of the peppers which you have soaked in that cold water for about two hours. Seed them and cut them roughly.
Ask a question about this stepLightly toast the almonds. You can do this on the stovetop or in a sheet pan in the oven. I told you this was easy.
Ask a question about this stepCut up your dried out bread into cubes, and then chop the garlic.
Ask a question about this stepBreathe deeply, this is not that hard
Ask a question about this stepPlace above ingredients in your food processor, and drizzle in olive oil and vinegar. Hit this with sea salt and give it a spanking. There's your sauce.
Ask a question about this stepNote to cook: *You can find ńoras on line through La Española, but whatever dried pepper you use, please take note of the Scoville units. This is not some jackass, set your cojones on fire sauce. Peruvian dried peppers are just way too hot for this. The background character to romesco is almost floral.
Ask a question about this stepLayered day old Romesco between layers of garden fresh zucchini and then topped it with a greek yogurt bechamel thickened with egg yolks instead of flour and then baked. Out of the ball park is all I can say.
zucchini thinly cut on a mandoline that is
Thirsfeld - that is one superb sounding application - I love the idea of a yogurt bechamel. Yum
I'm really excited about this recipe! This will sound lame, but I've always wanted to try a Romesco sauce, but somehow got intimidated and felt like I wasn't the sort of person who makes stuff like that. But as you say, here in New Mexico the Hatch greens are everywhere right now (every street corner seems to have a roaster full of them--and the smell is soo good) so I'm going to try it with them. Thank you for making something that was aspirational for me seem comfortable and approachable!
If you have Hatch chiles, well "beata Lei" as they say in Italy. It goes without saying that these won't need to be soaked in water if they are fresh roasted. The interesting thing with Hatch chiles is that the heat level really can vary from pepper to pepper and there are no clues from color or age, so you really have to taste your way along. But they're great peppers to use..
LOVE IT.
This is essentially the same romesco I submitted earlier in the context of another dish.But since then I've been able to source the ńoras. But use which ever dried peppers you can find. Or fresh, Hatch chiles are just arriving now from New Mexico.
I made your romesco when you first posted it and LOVED it. Great recipe!
Peter works for food52 and thinks up ways to make the website better.
Really, really like it. I have been using it in all kinds of applications.