by kirra » Thu Jul 09, 2009 10:14 pm
Hazelnut Romesco Sauce
Emeril Lagasse
Ingredients:
1/4 cup olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled, seeded
2 plum tomatoes
2 ancho chilies, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Preparation:
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
[b][size=150]Hazelnut Romesco Sauce[/size][/b]
Emeril Lagasse
[b]Ingredients:[/b]
1/4 cup olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled, seeded
2 plum tomatoes
2 ancho chilies, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
[b]Preparation:[/b]
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.