Romesco

Romesco (Catalan pronunciation: [ruˈmɛsku]) is a tomato-based[1] sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish.[2] It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers (a sun dried, small, round variety of red bell pepper).[3] Flour or ground stale bread may be used as a thickener or to provide texture.

Not to be confused with Romanesco broccoli.
Romesco
TypeSauce
Place of originValls, Tarragona, Catalonia
Main ingredientstomato, garlic, nuts

Other common ingredients include sherry vinegar, 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, some red meats like lamb, and vegetables.

Romesco sauce is often confused with other similar sauces, particularly salsa de calçots or salvitxada.

See also

References
  1. Authentic Romesco Sauce Recipe
  2. "Romesco Sauce Recipe - Salsa Romesco". Retrieved 6 February 2015.
  3. "Romesco", Viquipèdia, l'enciclopèdia lliure (in Catalan), 2018-07-13, retrieved 2019-03-09
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.