(15 votes)
Loading ...
La salsa Romesco It is a typical sauce of Catalan gastronomy, popularly known for being the accompaniment of famous calçots, but it is equally delicious with a white fish, with grilled vegetables or steamed vegetables.
Roasted tomatoes and garlic, toast, almonds, hazelnuts and ñoras (a type of small, dry pepper, like the one in the photo) are its main ingredients. With the amounts in the recipe, you have about half a liter of sauce, enough for four servings. If you need more, you can double the amounts keeping speeds and times the same.
Romesco sauce
Romescu sauce is a typical sauce of Catalan gastronomy, known for being the accompaniment to the famous calçots. This roasted tomato and dried fruit sauce is equally delicious with a white fish, with roasted vegetables or steamed vegetables.
Equivalences with TM21
More information - Steamed vegetables with mustard vinaigrette
Hi Ana,
Thank you very much for this super recipe !!! I have done it for 30 people and it has been spectacular !!!
The only thing is that I have a doubt ... I put the vinegar that you indicate in the recipe, perhaps it was the type of vinegar that I put (modena) but it was not too good ... then I made it without vinegar, and mixing it with the sauce that I had already made with vinegar and then it was delicious !!!!
What kind of vinegar should I put in? Thanks and regards,
Montse
Hello Montse!
Thanks! I'm glad you liked it. Regarding vinegar, the one used is the most common, wine vinegar. The one from Modena gives it another flavor. In any case, the vinegar thing is very particular. You can try the wine vinegar next time by adding a small amount and trying it, or you can also have your own version, which you liked so much and you already know that you have to cut it in half.
the amount of balsamic vinegar that you put in it initially. A kiss and thanks for writing us!
We are going to make a calçotada this weekend and there will be about 35 people, I have found your recipe and I liked it, but I am not sure if I have to calculate the amounts proportionally or there will be some ingredient that doing it like this may happen to me. Could you tell me the correct amounts for 35 people and how many times do I have to distribute them to fit in the thermomix glass?
Thank you
Imma
Hi Inma. The truth is that I have never made for so many servings. It's going to be a bit cumbersome, but what I would do is double the amounts, keeping the recipe the same. And make 4 or 5 thermomix. Let me explain: the recipe is for 4 people. If you double the amounts, you get 8 and it still fits in the glass. 8 servings x 4 times (or glasses) = 32 servings. And if you want, make one more than 4 or 8 servings just in case.
So, if I'm not mistaken and if we count 36 servings (4 glasses of 8 and 1 of 4), you will need 28 tomatoes, 9 slices of bread, 9 ñoras, 4 heads and a half of garlic, 9 more garlic cloves, 450 ml of olive oil, 225 ml of vinegar, 450 g of almonds, 225 g of hazelnuts, 9 teaspoons of salt.
But then you will have to divide the ingredients to make the recipe according to the proportion of 8 servings. That is, in each glass (following the instructions in the recipe) you will put: 6 tomatoes, 2 slices of bread, 2 ñoras, 1 head of garlic, 2 cloves of garlic, 100 ml of oil, 50 ml of vinegar, 100 g of almonds , 50 hazelnuts and 2 teaspoons of salt. And what you have left, for the last glass.
Then you mix it all together in a single container, stirring carefully with a large spoon or spatula.
I hope I have explained myself well. And I also hope it turns out great for you. And tell me. A kiss!
Sorry, it is written romesco (not romescu), and it is pronounced rumescu in most of Catalonia
What a failure, Maria! Thanks for advising. I correct it right now. A hug!
Ana I have read in another recipe that we put a normal Maria cookie is correct you know how it is, ah the sherry vinegar
Hello Rosa Maria, I had never heard of the biscuit in romesco sauce, but usually they are put in the sauces to thicken them. In this recipe, which has almonds and hazelnuts, it is not necessary. Vinegar is wine vinegar, white or red. If you put it from Jerez, then great. A hug!
Thank you Ana. For the recipe I have made for the family and it has turned out spectacular. Regarding the vinegar I added wine and followed the recipe and what I told you even with the baked potatoes they have spread it. Thanks
Thanks Gaby! I also really like how this sauce turns out. A big hug!
I made the sauce, with 1/2 raw garlic and it screwed up. It tasted unbearable, it only tasted like this garlic and it was also stinging ……. In Togo case, I recommend doing it WITHOUT raw garlic ...
Hi Rosah, the romesco sauce has garlic in it, but of course you can make it without it. It's weird that with 1/2 raw garlic it tasted so strong. Sometimes it happens that the variety of garlic for some reason is extremely powerful (it happened to me once making hummus, which we couldn't eat), so this must be your case.
The recipe is very good. I have used it with hake and it is perfect.
Congratulations on the blog!
Thanks Juana !! 🙂
I made it this week and it is delicious!
Oleeeee! Thank you very much Vero 🙂
Is the skin made too or only the meat?
Thank you
The skin? No, no ... just the meat. You know, you hydrate it with hot water and when it's soft you use a sharp knife to separate the pulp from the skin.
Regards!!
Hello, I would like to make it, but does this sauce serve for grilled meat?
If you think 30 is a lot, how many are 500 ??, I made a popular calçotada sauce for 500 people and 4000 calçots, without thermomix