Description
Sauce romesco sauce is the pride of the Catalan cuisine and its cultural heritage. The right to be his birthplace is disputed, two of the region of Catalonia in Sitges, and Tarragona. It was there, among the mountain slopes are covered with almond trees, and had this famous sauce. The process of making it was quite time-consuming, so it did right in large numbers, the sauce was well kept. Each family had their own family recipe, the secrets of which were passed down from generation to generation. Out of respect for tradition I made romesco sauce on an old recipe and old technology: all the ingredients have Estella in a clay mortar. Now the supermarkets sell the sauce industrial production, it has little to do with traditional romesco sauce. But if you have to dine in a nice Catalan restaurant, you will be served with meat, seafood or vegetables is a real Catalan sauce romesco sauce. Traditions die hard... Uploading this recipe, I realize that I can not find many followers. I serve it solely for informative purposes as of the history and traditions of my beloved Catalunya
Ingredients
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Peppers red hot chilli
3 piece
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Tomato
4 piece
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Garlic
6 tooth
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Nuts
50 g
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Bread
1 slice
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Olive oil
1 cup
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Vinegar
50 ml
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Spices
Cooking
To prepare the sauce used products that grew in the garden, in the woods: almonds, tomatoes, garlic, dried red pepper Niort. It is an important component of many Catalan dishes, it soaked flesh has a strong taste and intense color, gives the dish a special flavor.
On the eve in the evening the pepper soaked in water.
And pepper appear
With a spoon scrape the flesh of the pepper.
Garlic and tomatoes bake in the oven at low temperature
They should remain juicy, slightly popechenie.
Start the sauce: in a mortar laying dried almonds, bread, salt and pounded until smooth.
Postepenno add other ingredients: the pulp of red pepper, peeled roasted garlic and tomatoes, continue to pound until a homogeneous mass
In powdered mixture gradually add olive oil, stirring constantly to form emulsion.
The finished sauce should be brought to taste: add red wine vinegar, salt, spices to taste, hot pepper, dry rosemary and keep the sauce for a few hours for ripening
As I said, there are many differences in recipes sauce: somewhere add grilled onions, hazelnuts, pepper, dry crush together with the almonds etc it All depends on the traditions of each region, but the result is always the same: a delicious, rich sauce that makes Catalan dishes are easily recognisable.
Ready sauce can be put in jars and store in a cool place. It is served to the table cold and hot for all dishes: meat, fish, seafood, grilled vegetables. In February at the Catalunya do gastronomic festival "Calcotada", whose main characters are winter green onions, calshot baked on the coals, and sauce romesco sauce. Of course, now the grinding ingredients and produce modern, the kitchen robot, the sauce is softer, but the taste is not affected.
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