Romesco: One of Spanish Catalunya's Greatest and Most Addictive Sauces

 

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Romesco Sauce 9-6-2020 Gerry Dawes Recipe 

With Kay Balun and our guest former New York Times Restaurant Reviewer Bryan Miller

1 roasted red pepper (jarred)

3 dried ñora peppers, soak until soft, remove the seeds and stems, save the soaking water

1 Tbs. ñora pepper paste

3 medium tomatoes (3/4 lb.)

2-3 peeled ajo morado (purple garlic, if available) cloves, cut into pieces

1 Tbs. chopped parsley

Sea salt to taste

2 Tbs. Sherry vinegar

1 Tbs. Red wine vinegar

2 Tbs. Badia Naranja Agria

¼ - ½ cup water from the ñora peppers soak

1 thick slice of sourdough bread

1 Tsp. Spanish sweet or smoked paprika

½ cup toasted almonds

½ cup toasted hazelnuts

½  cup Spanish Extra Virgen Olive oil

Put all the ingredients except the bread, almonds and hazelnuts, and olive oil into a blender and blend on high until it forms a thick mixture and all the ingredients are chopped and blended in, then add the almonds and hazelnuts and blend.  With the blender running add the olive oil until the mixture oil is emulsified into the other ingredients.   

Put in a dish and refrigerate until read to use, then take out the desired amount of romesco and let it come to room temperature.   

Serve with grilled vegetables, fish, lamb and meat.  In Catalunya, they also use romesco on frissee lettuce as a salad dressing.

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 About Gerry Dawes

Gerry Dawes is the Producer and Program Host of Gerry Dawes & Friends, a weekly radio progam on WPWL 103.7 FM Pawling Public Radio in Pawling, New York.

  Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés. 

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 
 

Pilot for a reality television series on wine, gastronomy, culture and travel in Spain.
 

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at  gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com