Save to your scrapbook
Romesco Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This spicy Catalan sauce is thickened with ground almonds and bread. It's served in Spain with a type of grilled onion, but you can serve it with any grilled vegetables, chicken or fish, or even as a dip with chunky chips. If you can't find dried bell peppers, substitute 100g chargrilled red peppers (try bottled pimientos del piquillo), which don't need to be soaked. Just chop and add along with the chilli, garlic and bread.
Makes: 450g (enough for 6-8 people)
This recipe was first published in Sun Dec 01 00:00:00 GMT 2002.
Average user rating