Salsa romesco (TM): Difference between revisions
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|description=This is a translation of a recipe in Salsas y Alinos con Thermomix (Susaeta Ediciones) | |||
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===Serving suggestions=== | ===Serving suggestions=== | ||
[[Salsa Romesco]] belongs to the traditional cooking of Catalonia; its origin is Tarragona. It is used as much with [[Fish|fish]] as it is an [[Accompaniment|accompaniment]] to | [[Salsa Romesco]] belongs to the traditional cooking of Catalonia; its origin is Tarragona. It is used as much with [[Fish|fish]] as it is an [[Accompaniment|accompaniment]] to barbecued [[Rabbit|rabbit]]. It is a recipe which [[Dates|dates]] from the 16th century, when, thanks to the discovery of America, when [[Peppers|peppers]] and [[Tomatoes|tomatoes]] became known in Europe. This [[Sauce|sauce]] will be tastier if prepared a day in advance. | ||
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Revision as of 14:37, 20 July 2014
| Salsa romesco (TM) | |
|---|---|
 |
| Thermomix TM31 - the ultimate gadget! | |
| Servings: | Makes 200 ml |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)
Ingredients
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 50g toasted almonds
- 25g hazelnuts, toasted and peeled
- 2 ñoras
- ½ guindilla pepper
- 150g extra virgin olive oil
- 100g onion
- 2 Cloves garlic
- 2 very mature tomatoes
- 25g vinegar
- Pepper
- ½ teaspoons salt
Method
- Remove the seeds from the ñoras, peel the garlic and chop the guindilla.
- Place the almonds, hazelnuts, ñoras and guindilla in the bowl.
- Process 10 seconds / Speed 6 and reserve.
- To make the sofrito, put the onion, garlic and tomatoes in the bowl, together with 30g of the oil.
- Blend 7 seconds / Speed 6 and then cook 5 minutes / 100° / Speed 1.
- Incorporate the vinegar followed by the previously reserved mixture of nuts, ñoras and guindilla.
- Blend 15 seconds / Speed progressively 5 to 10.
- With the MC in place, pour the remaining 120g olive oil onto the lid, little by little at Speed 4.
- When all the oil has fallen into the bowl, add the salt and a pinch of pepper with the machine still running for a few seconds and then stop.
Serving suggestions
Salsa Romesco belongs to the traditional cooking of Catalonia; its origin is Tarragona. It is used as much with fish as it is an accompaniment to barbecued rabbit. It is a recipe which dates from the 16th century, when, thanks to the discovery of America, when peppers and tomatoes became known in Europe. This sauce will be tastier if prepared a day in advance.