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made by heart

June 1, 2018

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My Romance with Romesco

January 25, 2017

I owe a debt of gratitude to my husband's high school friend Bobby who introduced me my new boyfriend, Romesco.  This super spicy, super addicting Spanish sauce has turned out to be a complete game-changer in my kitchen.  Romesco has tons of variations and many uses.  I've dolloped it on salads, grilled vegetables, red meat, chicken, and fish.  I've folded it into omelets, used it as a marinade, added it to soups, served it with crudités, and spread it on toast!  It keeps in the refrigerator for at least a week, and it actually get's better as it rests!  I know this may be premature, but I am hereby nominating romesco as the, "2017 Sauce of the Year."  

 

 Perhaps I am so crazy about this sauce because my distant ancestors from Catalonia actually invented it!  I shared in my About Me, that this blog would be a melting pot of cultures and flavors, and I am here to deliver!  If you've ever met my dear old Dad, you'd know that he just loves to talk-story about our family heritage.  You see, my paternal great grandfather, Quirino Gilbolenga Polanco was a hematologist who immigrated to Chicago from the Philippines around 1917.  Quirino was from a part of the Philippines that had been settled by both the Spanish and Chinese who intermingled with the indigenous islanders.  So by way of colonization, I get to add both Castilian and Chinese ancestry to my list of hereditary bragging rights.  Here's a family portrait of my great grandparents and their three daughters.  The smiling toddler is my beautiful grandmother Dolores.  

 

 

Thus I've determined that it must be the Catalan in my Filipino that draws me to crave romesco's rich and smoky blend of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds.

 

My friend Bobby's romesco was adapted to be Whole30 compliant from Martha Rose Shulman’s version published the New York Times.  This Beccalani version adds tomato paste for sweetness, and almond meal leftover from my Fresh Squeezed Almond Milk recipe for thickness and texture.

So bust out that food processor and join me in a batch of punch-you-in-the-face-it's-that-good romesco!  Preheat your broiler and line a baking dish with parchment paper.  Arrange peppers and tomatoes in the dish and place under the broiler at the highest setting.

 

 

Broil for two to four minutes, until charred on one side.

 

 

Turn over and broil on all sides for two to four minutes each until evenly charred.

 

 

Remove from the heat, transfer to a glass bowl with a lid and allow to cool.  Peel and remove the membranes, core and discard seeds. 

 

 

Add all ingredients to a food processor fitted with a steel blade. Puree till smooth. 

 

 

I am addicted to these premium Ghost Pepper Flakes from Sonoran Spice Company. If you're looking to turn up the heat and flavor of your romesco, then look no further! 

 

 

 

 

 

 

 

 

I like to use the almond meal that I have leftover from making my own Homemade Almond Milk.  My favorite ever almonds are sold by a husband and wife team out of Texas called, Terrasoul Superfoods.  I buy their giant bags of nuts on Amazon which is such an amazing deal!

 

To get the leftover almond milk  pulp into a meal consistency you spread it out in a thin layer on a baking sheet with parchment paper.  Bake on 200 degrees until dried out a bit and lightly browned. If you'd rather use 1 cup plain almonds here you may do so.  You can even throw them into your food processor whole and they'll break down easily in no time.  

 

 

 

Bold & Spicy Romesco

 

Ingredients 

 

3 - 4 large red peppers, roasted, peeled, seeds and membranes removed

4 - 5 Roma tomatoes

4 large garlic cloves, peeled

6 oz can of organic tomato paste

1 cup toasted Terrasoul almonds, or if you have leftover almond meal from almond milk, use that here  

1 teaspoon ghost chili pepper flakes, for less heat use regular red pepper flakes or chili powder 

1 teaspoon smoked paprika

1 tablespoon chopped fresh Italian parsley

1/4 cup sherry vinegar

1/2 cup extra virgin olive oil, as needed

salt and pepper to taste

 

Directions 

  1. Preheat your broiler and line a baking dish with parchment paper.  (Alternately you may also grill your vegetables on a BBQ)  

  2. Arrange peppers and tomatoes in the dish and place under the broiler at the highest setting.

  3. Broil for two to four minutes, until charred on one side.

  4. Turn over and broil on all sides for two to four minutes or until charred. 

  5. Remove from the heat, transfer to a glass bowl with a lid and allow to cool.  

  6. Peel and remove the membranes, core and discard seeds from all peppers and tomatoes. 

  7. Add all ingredients to a food processor fitted with a steel blade. 

  8. Puree till smooth. 

  9. Taste and adjust seasoning, adding more salt or chili as desired.

If possible, allow the sauce to stand for an hour at room temperature before using.  

 

¡Salud!

 

 

 

 

 

 

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