Saturday, October 12, 2013

Tarragona, a historic Catalonian town . . .

Tarragona, a historic Catalonian town . . .
Romesco sauce is probably the most typical of Catalonian sauces. The use of bread, garlic, almonds or hazelnuts, olive oil and vinegar testifies to its Mediterranean origin, with Arab or Jewish influences. The later inclusion of tomato, perhaps to replace a sour fruit, and of dried peppers made it into the sauce we know today.
It is an excellent accompaniment for fish, meat and vegetables.
Traditionally used to flavor soups and stews, Romesco is also used as a dip for calçots.
Romesco in Spain is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a small, round, variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and vegetables.

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