Romesco Sauce for Bollito Misto – More Adventures with Bollito Misto Part 2

Thursday, January 14, 2010
By jc

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 red pepper, core removed
    1 red hot pepper
    2 cloves of garlic, skin removed
    1/2 cup of raw unsalted almonds

    1 small onion, chopped
    1 teaspoon of salt
    1/2 teaspoon of pimenton, smoked sweet spanish paprika
    1/4 teaspoon of white pepper

    1/4 cup of good olive oil

Instructions

  1. 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.
  2. 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.
  3. Pour sauce into serving dish. The sauce can keep in the refrigerator for a few days.

Popularity: 18% [?]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks

Related posts:

  1. Bollito Sukiyaki – More Adventures with Bollito Misto Part 4 There are literally hundreds of ways to reconstitute bollito misto,...
  2. Bollito Ssams – More Adventures with Bollito Misto, Part 3 If you have been following our bollito misto narrative, then...
  3. Bollito Misto Happy New Year! Welcome back. We’ve been on a hiatus...
  4. Chicken Pot Pie In keeping with the changing of the seasons, we want...
  5. A Paleo Dream: Steak Tartare with Mesclun Salad With it’s raw meat and eggs, cooked with a...

Related posts brought to you by Yet Another Related Posts Plugin.

Tags: , ,

This entry was posted on Thursday, January 14th, 2010 at 12:54 pm and is filed under Grunts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

Leave a Reply

Spam Protection by WP-SpamFree Plugin

Search

 

January 2010
M T W T F S S
« Nov   Feb »
 123
45678910
11121314151617
18192021222324
25262728293031
SEO Powered by Platinum SEO from Techblissonline