This week’s recipe for The Food Matters Project calls for Chicken and Romesco sauce. Mireya from My Healthy Eating Habits blog hosted her version of the recipe all of the way from Spain, so jealous!
Romesco sauce is originally from Spain, in the region of Tarragona, near Barcelona. It’s deliciousness is derived from the combination of fresh ingredients: charred and roasted red peppers, olive oil, garlic, and blanched almonds.
Honestly, I am pretty pumped to have mastered this recipe “from scratch”. I almost always rely on some shortcuts to make recipes work , but for this sauce, I tried to follow the good old fashioned recipes found online. And, I made it gluten free by using Gluten Free bread instead of other. (you can’t tell the difference!)
Here’s my adaptation for Gluten-free Romesco sauce: (with a little help from Simplyrecipes.com)
1/4 cup olive oil + a little extra drizzle in food processor
1 slice of Udi’s gluten free breed
1/2 cup blanched almonds, chopped
6 garlic cloves, chopped
1 teaspoon sea salt
2-3 plump juicy MD farmers market tomatoes
2 oven roasted red peppers (I charred and roasted mine in the toaster oven and they turned out great!)
dash of paprika
2-3 Tbsp sherry vinegar to finish
1. Blanch almonds in boiling water for 1 minute. Then rinse in cold water and peel.
2. Roast red peppers and place in bowl to cool, then peel.
3. Combine tomatoes, almonds, bread, olive oil and salt and bake at 450 for a couple of minutes, until browned slightly.
4. Combine all ingredients, including red peppers in food processor and mix thoroughly.
5. Add all of the sass: the sherry, paprika and sea salt.
Enjoy and dream of Spain.
Image courtesy of gonomad.com
