Romesco is a rustic, earthy, smokey red sauce full of beautiful flavours. Served with charred leeks makes this not only a nutritional side but the sauce can also be served with grilled chicken or fish for a simple main meal.
Ingredients
- 1 large ripe tomato, kept whole
- 1 large red capsicum, kept whole
- ½ head of garlic, skin on
- ½ onion, peeled and quartered
- 2 tbsp olive oil
- ¼ cup (40g) whole almonds, roasted
- 1 cup (50g) day old torn bread
- ½ cup (125ml) extra virgin olive oil
- ¼ cup (60ml) red wine vinegar
- 1 tsp smoked paprika
- 4 whole leeks, trimmed and green parts cut off
- Extra virgin olive oil, to serve
- Crusty bread, to serve
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Method
- This recipe pair’s beautifully with Sorby Adams Eden Valley Rose 2021 (Naked Wines).
- The romesco sauce can be made in advance and stored in an airtight container in the fridge for 3 days.
- Reserved left over tops can be used for soups, stews or stocks.
- Romesco sauce is delicious served with barbecued meat, fish or poultry or as a dipping sauce with crusty bread.
1. Preheat the BBQ grill on medium heat.
2. Brush tomato, capsicum, onion and garlic with olive oil. Place over heat and cook, turning occasionally, until vegetables are tender and charred. Transfer to a plate, cover with foil and set aside to cool.
3. Peel away charred skin from tomato and capsicum and discard seeds. Squeeze garlic from skin; place in a food processor with onion. Add almonds, bread, olive oil, vinegar, paprika and season to taste with salt and pepper; pulse until ingredients are just combined. Transfer to a bowl.
4. Preheat BBQ grill on medium-high heat. Brush leeks with olive oil; cook until tender and charred. Transfer to a serving platter to cool.
5. To serve, using a sharp knife, make a slit down the centre of each leek; carefully peel open the charred skin to reveal the flesh of the leek. The charred skin is left intact for a beautiful presentation. Spoon over romesco sauce and drizzle with extra olive oil. Serve with crusty bread.
Recipe Notes
Appliance Notes
Wolf outdoor gas grills use two types of heat, direct and radiant, to achieve the ideal temperature range and uniform heat distribution that are the keys to flawless grilling.
If you don’t have a barbecue, simply cook the vegetables under a hot grill until charred - turning frequently to ensure even cooking.
Appliance Used
WOLF 91cm Built-in Outdoor Natural Gas Grill with Griddle Plate ICBOG36-825199. Shop the entire WOLF range here.
