Ingredients:
2
plum tomatoes, peeled, seeded, and coarsely chopped
1
roasted red pepper from a jar, cut into 1-inch pieces
1/2
tablespoon sherry vinegar
1/4
cup extra-virgin olive oil, plus more for brushing
1
small ancho chile, seeded
3
tablespoons hazelnuts
2
1/2-inch-thick slices baguette, toasted, and torn into 1-inch pieces
3
tablespoons roasted almonds coarsely chopped
1
garlic clove, chopped
1
tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper
16
baby leeks or thick scallions, trimmed
Directions:
Preheat
the oven to 350 degrees.
Place
the ancho in a small heatproof bowl and cover with hot tap water. Allow to soak
for about 15 minutes or until soft. Drain.
Toast
the hazelnuts in a pie plate for about 10 minutes in the oven, or until they
become fragrant and have lightly browned. Once the hazelnuts have cooled, use a
kitchen towel to rub them together to remove the skin. Let the nuts cool
completely, and then coarsely chop them.
Combine
the ancho, hazelnuts, toasted baguette, almonds and garlic together in a
blender. Blend the ingredients until they form a smooth paste. Next, add the
tomatoes, roasted red peppers and vinegar and puree the mixture. Leaving the
machine on, slowly add ¼ cup of the olive oil to mix and process until it’s
well blended and smooth.
Put
the romesco sauce in a bowl and stir the parsley into the mix. Season this with
salt and black pepper. Brush the leeks with some oil and season with the salt
and pepper to taste. Grill the leeks over high heat until they are completely
charred, or about three minutes.
Serve
with the romesco sauce on the side.
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