Salsa romesco (TM)

Salsa romesco (TM)

The new Thermomix TM5 (2014)
Servings:	Makes 200 ml
Ready in:	15 minutes
Prep. time:	10 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)

Ingredients

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• 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

1. Remove the seeds from the ñoras, peel the garlic and chop the guindilla.
2. Place the almonds, hazelnuts, ñoras and guindilla in the bowl.
3. Process 10 seconds / Speed 6 and reserve.
4. To make the sofrito, put the onion, garlic and tomatoes in the bowl, together with 30g of the oil.
5. Blend 7 seconds / Speed 6 and then cook 5 minutes / 100° / Speed 1.
6. Incorporate the vinegar followed by the previously reserved mixture of nuts, ñoras and guindilla.
7. Blend 15 seconds / Speed progressively 5 to 10.
8. With the MC in place, pour the remaining 120g olive oil onto the lid, little by little at Speed 4.
9. 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.

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