Romesco Sauce for Bollito Misto
Following up on our bollito misto or boiled meat preparation , we have many directions that we can go, but slicing and dipping freshly boiled and sliced meats is a classic first treatment.
For 4 people, thinly slice some beef brisket, pork shoulder, veal shoulder or whatever you have boiled, and arrange on a serving platter. Pour half the romesco over the meat and serve! Dip with the other half.
Recipe: Romesco Sauce
Ingredients
2 plum tomatoes, core removed 1 small onion, chopped
1/4 cup of good olive oil
Instructions
Put a cast iron skillet over medium high heat. When the pan is hot, add the whole tomatoes and red pepper, and hot pepper. After these have started to char, about 10 minutes, add the garlic and almonds to the pan. When the garlic and almonds start to char, pour all ingredients in a blender.
Add the chopped onion, salt, pimenton and white pepper to the blender. Pulse a few times to combine. Continue blending and slowly pour the olive oil into the blender. The sauce should be well combined, but slightly gritty from the almonds.
Pour sauce into serving dish. The sauce can keep in the refrigerator for a few days.
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Tags: bollito , romesco , sauce
