Here’s a little post on the classic condiment of Tarragona, traditionally used to accompany grilled meats, poultry, fish, and vegetables in Catalonian Spain.  Romesco is an emulsion of almonds or hazelnuts, olive oil, tomato, garlic, dried peppers and leftover bread.  I can best describe it as a tomato paste on steroids or maybe ketchup for gastronomes. 

My first Romesco experience was at a restaurant in Bilbao, served with a delicately poached white-fleshed Merluza fish.  It was love at first bite.  I’ve since had it served alongside char-grilled baby lamb chops at my favorite restaurant in Naples (Florida), IM Tapas.  Again, it was nothing short of foodie bliss.  It’s amazing to me how this simple sauce can transform a dish.

You can order Romesco online at gourmet sites like La Tienda.  Or you can make it fresh at home and pair it with everything from grilled shrimp or pan-seared scallops to roasted chicken or grilled vegetables.  Here’s an easy receipe for Romesco from www.allrecipes.com

Romesco Sauce

Ingredients:

6 roma (plum) tomatoes, halved

1 large red bell pepper, quartered

12 cloves garlic

2/3 cup olive oil

Kosher salt to taste

1 slice bread

1/2 cup toasted whole almonds

1/2 cup red wine vinegar

1/2 teaspoon Spanish paprika

1 pinch crushed red pepper flakes, or to taste

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.  Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool. Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Enjoy your Romesco influenced cuisine with a flavorful glass of red or white Rioja.

Jim Greeley, Wine Supervisor, SW Florida