Florence Fabricant's Romesco Sauce With Marcona Almonds Recipe

Name: Florence Fabricant's Romesco Sauce With Marcona Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried nora chiles available in Spanish markets and online, or 1 ancho chile; 4 tablespoons extra virgin olive oil; 25 marcona almonds; 15 skinned hazelnuts or additional almonds; 1 cup small cubes of stale sourdough bread; 4 cloves garlic, peeled and sliced; 2 jarred piquillo peppers, drained and chopped; 1 medium ripe tomato, peeled, seeded and chopped about 2/3 cup; ⅔ cup dry white wine; 1 tablespoon sherry vinegar; 1/2 teaspoon smoked Spanish paprika, sweet or hot, or to taste; Salt

Servings: persons

2 dried nora chiles available in Spanish markets and online, or 1 ancho chile
4 tablespoons extra virgin olive oil
25 marcona almonds
15 skinned hazelnuts or additional almonds
1 cup small cubes of stale sourdough bread
4 cloves garlic, peeled and sliced
2 jarred piquillo peppers, drained and chopped
1 medium ripe tomato, peeled, seeded and chopped about 2/3 cup
⅔ cup dry white wine
1 tablespoon sherry vinegar
1/2 teaspoon smoked Spanish paprika, sweet or hot, or to taste
Salt

1
Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged.
2
Set aside for 30 minutes.
3
Heat oil in a small skillet over medium heat.
4
Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes.
5
Add the garlic, and stir until lightly browned.
6
Add the piquillo peppers.
7
Remove from heat.
8
Drain the chiles, and remove stems and seeds.
9
Chop the chiles, add them to the pan, heat and stir briefly.
10
Add the tomato, stir and cook a minute or so until softened.
11
Remove from heat.
12
Transfer to a food processor or a blender and pulse until a rough paste is formed.
13
With the machine running, slowly pour in the wine.
14
Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend.
15
The sauce will have a slightly nubbly texture.

5949

kcal

Calories

515

Fat

225

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried nora chiles available in Spanish markets and online, or 1 ancho chile, 4 tablespoons extra virgin olive oil, 25 marcona almonds, 15 skinned hazelnuts or additional almonds, and more.

Yes, Florence Fabricant's Romesco Sauce With Marcona Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florence Fabricant's Romesco Sauce With Marcona Almonds

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