The Case of the Promiscuous Romesco

By • August 24, 2010 • 38 Comments

470 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Romesco sauce is one of the secret weapons in my kitchen arsenal. Think of it as an unexpected drone strike next to your shellfish. It’s also pretty handy with pork or grilled onions. With a little crusty bread you are in the mood for love---well, except maybe for the onion part. pierino

Food52 Review: WHO: pierino is a spirited cook with a penchant for olive oil.
WHAT: A punchy, willful sauce that begs to brighten up anything on your plate.
HOW: After minimal amounts of chopping and roasting, it all ends with a quick blitz from a food processor.
WHY WE LOVE IT: This sauce is like our favorite black t-shirt: it goes with everything. And the very best part? You probably have all of the ingredients lurking in your pantry already.
The Editors

Serves 8, i hope

  • 2 to 4 dried peppers of your choice, but I like Spanish ?oras* or cascabels
  • 2 slices stale, crusty bread
  • 1 bowl of cold water
  • 3/4 cup light Spanish olive oil, like Arbequina
  • 3 to 4 ounces marcona almonds
  • 1 tablespoon sherry vinegar
  • 4 cloves garlic peeled, and coarsely chopped
  • Sea salt
  1. For your romesco, cut the tops off of the peppers which you have soaked in that cold water for about two hours. Seed them and cut them roughly.
  2. Lightly toast the almonds. You can do this on the stovetop or in a sheet pan in the oven. I told you this was easy.
  3. Cut up your dried out bread into cubes, and then chop the garlic.
  4. Breathe deeply, this is not that hard.
  5. Place above ingredients in your food processor, and drizzle in olive oil and vinegar. Hit this with sea salt and there's your sauce.
  6. *Note: you can find ?oras online through La Española, but whatever dried pepper you use, please take note of the Scoville units. This is not a super-hot sauce. Peruvian dried peppers are just way too hot for this. The background character to romesco is almost floral.
Jump to Comments (38)

Tags: savory

Comments (38) Questions (0)

Default-small
Default-small
Default-small

about 1 month ago Franca

I used 4 oz of bread and 1 cup of oil and it was nowhere near the consistency like in your picture. I think I will scale down on the bread next time. That being said, I don't know why I didn't try this sooner. Too delicious!

Default-small

over 1 year ago moseceltic

Loved the Romesco sauce I had in Spain and look forward to trying this. Can you describe the bread better? Size of slices or perhaps ounces? Thanks!

Zester_003

over 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Moseceltic, you can use 1" thick slices from a baguette or boule of white yeast bread. It doesn't require much, really only about 8-10 ounces when it's all torn up. It does need to be on the stale side.

Default-small

over 1 year ago moseceltic

Many thanks!

Default-small

over 1 year ago arcane54

This is an amazing sauce. My first use was on a BLT! I used cascabels sourced from a local market that specializes in Mexican and Central American foodstuffs. It has a wee bit of heat -- just enough to awaken the taste buds. I used Trader Joe's "Spanish" olive oil and will try to find something that's more specifically from Arbequina olives. Perhaps another reason to travel south to California...

Open-uri.649

about 2 years ago Das_Muller

WOOOOOOOOOOOOWWWW THIS IS SO GOOD!

Made a couple batches for Christmas presents.

Zester_003

about 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

More notes: since I first wrote this recipe I've begun using California olive oils in place of the Spanish variety. Arbequina is a Catalonian cultivar which has become seriously popular in California. One of the easiest to find comes from California Olive Ranch, but there are other small production oils that are really great. As of about a month ago I started working in the olive oil biz so I get to taste this stuff everyday. They are harvesting and pressing right now.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Lucky you.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Bravo!

Stringio

about 2 years ago buddhawasahindu

Love mussels in romesco, going to use this. Thank you!

Photo-1

about 2 years ago Meatballs&Milkshakes

congrats on being a finalist! i'm going to have to try with your pepper suggestions!

Me

about 2 years ago wssmom

The powers that be at Food52 have declined to give me credit, but here is the review that steered them to this recipe:We weren't quite sure what the name of this recipe meant until we tried it - this stuff gets around! First, we made a batch and served it alongside some baked fish filets. Even though we didn't have to, we made another batch and served it with some grilled vegetables. Then we prepared some more and dunked some crusty bread in it. A fourth go-round wound up in the turkey carcass soup we made after Thanksgiving. Tonight's version will be slathered atop crab cakes. Talk about wanton and wild!! Wow! The only change we might eventually make will be to try it with roasted garlic instead of raw garlic, but then it wouldn't be quite so promiscuous!

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Great review!

Cakes

about 2 years ago Bevi

Thanks for posting your review - it's nice to know all the ways you enjoyed Pierino's recipe!

My_one_good_photo_cropped

about 2 years ago zoemetro uk

This is what food 52 is all about "the powers that be" are you. ;-))

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Your review broadens the horizon for Romesco, thanks for that, wssmom! And, great recipe Pierino, thanks for that :)

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on being a finalist! It's hard to beat romesco. Delicious on everything!

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thrilled to see you as a finalist, this is a great recipe. Congratulations.

Moi_1

about 2 years ago QueenSashy

QueenSashy is a trusted home cook.

Love the dish - a true homage to stale bread!

Zester_003

about 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I guess now and forever my reputation will be linked to stale bread. Oh well...

Default-small

about 2 years ago MileHiCook

What a great recipe. Thank you Pierino!

Chris_in_oslo

about 2 years ago Greenstuff

Chris is a trusted source on General Cooking

I was really pleased to see that this recipe was a finalist. I'd thought it might be ignored, because it's "just" a romesco sauce. What makes it special is pierino's specifying such great ingredients. So don't stint, FOOD52-ers. Or if you do, don't say, "I tried that romesco sauce, and it wasn't anything special."

Gator_cake

about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! It's a great recipe.

Img_0733

about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm so happy that you're a finalist! Congratulations! I love this recipe.

Dscn3274

about 2 years ago inpatskitchen

Congrats on the finalist status! So nice to see you getting recognition you so well deserve!

186003_1004761561_1198459_n

about 2 years ago dymnyno

I LOVE this! Congrats for being a finalist.

Photo_(6)

about 2 years ago PistachioDoughnut

This would be such a nice gift. Do I need to refrigerate it or can it stay at room temperature? I think it should be refrigerated, right. Congrats.

New_years_kitchen_hlc_only

about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wonderful recipe. Especially because it gives me an excuse to head on over to the Spanish Table to run down those ?oras. My sons, who have lived/studied in Spain, will love this! (One of them is getting a jar of it in his Christmas stocking. We're kind of crazy that way here.) Congrats! ;o)

Img__631-1_(1)

over 4 years ago thirschfeld

Really, really like it. I have been using it in all kinds of applications.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I'd love to hear what those are, man. And thanks!

Img__631-1_(1)

over 4 years ago thirschfeld

Layered day old Romesco between layers of garden fresh zucchini and then topped it with a greek yogurt bechamel thickened with egg yolks instead of flour and then baked. Out of the ball park is all I can say.

Img__631-1_(1)

over 4 years ago thirschfeld

zucchini thinly cut on a mandoline that is

Ozoz_profile

over 4 years ago Kitchen Butterfly

Thirsfeld - that is one superb sounding application - I love the idea of a yogurt bechamel. Yum

Default-small

over 4 years ago mklug

I'm really excited about this recipe! This will sound lame, but I've always wanted to try a Romesco sauce, but somehow got intimidated and felt like I wasn't the sort of person who makes stuff like that. But as you say, here in New Mexico the Hatch greens are everywhere right now (every street corner seems to have a roaster full of them--and the smell is soo good) so I'm going to try it with them. Thank you for making something that was aspirational for me seem comfortable and approachable!

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

If you have Hatch chiles, well "beata Lei" as they say in Italy. It goes without saying that these won't need to be soaked in water if they are fresh roasted. The interesting thing with Hatch chiles is that the heat level really can vary from pepper to pepper and there are no clues from color or age, so you really have to taste your way along. But they're great peppers to use..

Stringio

over 4 years ago testkitchenette

LOVE IT.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

This is essentially the same romesco I submitted earlier in the context of another dish.But since then I've been able to source the ?oras. But use which ever dried peppers you can find. Or fresh, Hatch chiles are just arriving now from New Mexico.

Img_0733

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made your romesco when you first posted it and LOVED it. Great recipe!