Free Recipe Romesco Sauce Akelare
Recipe Type: S Recipes
Recipe Preparation:
Cooking Ingredients for Romesco Sauce Akelare Recipe
2 Red peppers; roasted, cored
-and skinned
2 Tomatoes; roasted with
-garlic and thyme
2 oz Ground almonds
2 oz Ground hazelnuts
1 Clove garlic
1 tb Chopped mint
1 tb Chopped parsley
1/2 c Sherry vinegar
1/4 pt Dry sherry
1 pt Virgin olive oil
Romesco Sauce Akelare Preparation
In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts. Blend to a smooth paste. With the blender on, slowly add the sherry vinegar and sherry, the the olive oil drop by drop. Finally incorporate the herbs and season to taste. TIP: If the sauce is to thick, thin it down with more sherry or mineral water. Fantasia Caterers (WebPage: 11 Mar 98) London, United Kingdom : page provides menues and recipes from chefs and clients and guest chefs > Notes: Serves 4-6. Makes 1 litre. Submitted by Pepe Desvals at Akelare Restaurant, in San Sebastian. Modified for home use. This sauce is excellent with seafood and fish, vegetables or vegetarian dishes. It”s always served cold. >from Pat Hanneman (Kitpath) 98Mar12, a McBuster production Recipe by: Pepe Desvals at Akelare Restaurant^ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12, 1998
Cooking Temperature:
Recipe Serves: 6
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