Romesco

From Wikipedia, the free encyclopedia
Romesco
Sauce
Alternative name(s):
Choron sauce
Place of origin:
Tarragona, Catalonia, Spain
Main ingredient(s):
red pepper, garlic, nuts
Recipes at Wikibooks:
 Romesco
Media at Wikimedia Commons:
  Romesco

Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain. It 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. During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades". During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.

See also




External links


This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.