Have you ever tasted romesco sauce? I have to confess that it is one of my favorite sauces, with its slightly spicy, very characteristic touch. Romesco sauce is a typical “picada” from Catalonia.
There are several ways of preparing this sauce, therefore each chef may prepare it in a slightly different way. Sometimes hazelnuts and almonds are put, in other cases the hazelnuts are removed; it can be made more liquid by adding more oil if we are going to use it for calçots for example, or thicker adding toasted bread…
The truth is that romesco sauce goes well with both meats and fish or vegetables. It has also been popularized for the famous calçots.
Although it is not known clearly, it is said that the origin of romesco sauce comes from a seafood dish, the “romescada”, a typical recipe on the coast of Tarragona, whose base is a sauce with tomato, paprika, ñora and nuts.
- 2 ñoras (small, round, spicy pepper)
- 2 slices of bread
- 1 glass of olive oil
- 1/2 glass of vinegar
- 14 hazelnuts
- 1 head of garlic
- 2 chillies
- 2 large or 4 small tomatoes