Romesco
 | |
| Type | Sauce |
|---|---|
| Place of origin | Tarragona, Catalonia, Spain |
| Main ingredients | red pepper, garlic, nuts |
Romesco (Catalan pronunciation: [ruˈmɛsku]) is a different sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish.[1] It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture.
Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and vegetables.
During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades". During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.
See also
- Salvitxada, a similar sauce
- Muhammara, a similar dip
References
- ^ "Romesco Sauce Recipe - Salsa Romesco". Retrieved 6 February 2015.
External links
