Now my romesco sauce, whizzed in a Kitchen Aid blender AND pounded in a pestle retained a ‘certain’ texture. It is not supposed to. Smooth and silky is the consistency to aim for according to the foodie-talk around the table at Chi Ton
. There are numerous variations in Romesco recipes, both The Little Tapas Book
and Catalan Cuisine
offer alternatives; the later book in fact has two – one for serving with seafood, the other recommended with “fish, pork or ground beef and even scrambled egg”.
The sauce is the key to this tapas dish. Locate the freshest, sweetest of prawns that need little in the way of cooking and the dish with sing.
Prawns With Romesco Sauce
- 2 dried Ancho peppers finely chopped
- 1 small red pepper
- Olive Oil
- 2 tomatoes, deskinned/deseeded after baking
- 4 large cloves of garlic
- 24 roasted almonds
- 24 roasted hazelnuts
- 2 slices rustic bread fried
- 2 springs parsley
- 2 tsp red wine vinegar
- Fresh prawns - a handful per person
- Briefly fry the fresh and dried peppers in a little olive oil. Bake the tomatoes for about ten minutes and allow to cool.
- Combine all the ingredients until a smooth sauce results adding more oil to get the desired consistency.
- Fry the prawns briefly until just pink and cooked through. Toss with a little chopped parsley and serve hot with the Romesco Sauce.
Copyright Andrew Barrow from SpittoonExtra
This is the first in a in a series of five tapas dishes and is recommended to accompany a glass or two of Freixenet Cava.
© 2004-2013 Andrew Barrow All Rights Reserved