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Author Topic: Versatile Romesco Sauce  (Read 1915 times)

Offline JessicaC

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Versatile Romesco Sauce
« on: October 29, 2007, 05:36:15 PM »
You can make this wheat-free if you like by substituting the type of bread.  Absolutely delicious!
3-4 slices of bread, I like semifreddi's sweet french(especially when catering)
3-4 tbsp balsamic vinegar
6 red bell peppers, can use other colors like orange and yellow
1/4 cup pine nuts
1/2 cup extra virgin olive oil
4-6 cloves garlic, mashed
2-3 tsp sea salt(to taste)
1/8 tsp ground pepper(to taste)

1. Break up bread into chunks.  Sprinkle with balsamic vinegar until moist.  Set aside.
2. Roast bell peppers on stove until all sides are blackened.  Place in a bowl and cover with a damp cloth for 10 minutes.  Peel the skins, remove the seeds and place in food processor. 
3.  Add pine nuts, salt, pepper, garlic and a little of the bread.  Pulse until blended.
4.  Alternately add bread and olive oil.  If machine gets strained, you need to add more oil.  You may need a little more oil than called for depending on bread.

Wonderful with roasted vegetables, as a dip and condiment to many dishes.
Enjoy!
With Appreciation,
Jessica