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Romesco breadbar

Romesco

Ingredients

  • 5 sweet red peppers (about 1 1/2 lbs)
  • 1 1/4 cups extra-virgin olive oil, divided
  • 1 slice country-style white bread, about 1 inch thick
  • 1 clove garlic, minced
  • 1 cup roughly chopped tomatoes (about 2 medium)
  • 4 tbsp slivered almonds
  • 1 tbsp minced fresh flat-leaf (Italian) parsley
  • 1 tbsp sherry vinegar
  • Juice of 1/2 lemon or lime
  • Salt and freshly cracked black pepper


Directions

Preheat grill or barbecue to high. Grill red peppers, turning often with tongs, until blistered and blackened on all sides, 10 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes, then peel skins and chop peppers into 1/2-inch pieces.

In a large skillet, heat 2 tbsp of the oil over medium-high heat. Add bread and fry, turning once, until golden brown, about 4 minutes. Remove bread and let cool. Cut into 1/2-inch cubes and set aside.

Return pan to medium heat and add garlic, tomatoes and almonds; sauté until juices have evaporated, about 2 minutes.

To make a stuffing: In a large bowl, combine garlic mixture, roasted peppers, bread, the remaining oil, parsley, vinegar and lemon juice; mix well. Season to taste with salt and pepper.

To make a smooth sauce for dipping: In a food processor, pulse garlic mixture, roasted peppers and bread until coarsely chopped. With the motor running, slowly add the remaining oil through the feed tube, processing until smooth. Transfer to a large bowl and stir in parsley, vinegar and lemon juice. Season to taste with salt and pepper.

Make ahead: Cover and refrigerate for up to 2 weeks

Makes 4 cups



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