Sunday, July 18, 2010

Romesco Sauce

Adapted from Sunday Suppers at Lucques by Suzanne Goin
Makes about 1 1/2 cups
Romesco Sauce
2 Tbl almonds
2 Tbl hazelnuts
5 ancho chilies, or other large dried hot chiles
1 cup extra-virgin olive oil, divided
1 slice country white bread, about 1-inch thick
1/3 cup canned whole tomatoes
1 clove garlic, chopped
1 Tbl flat leaf parsley
2 Tbl lemon juice
1 Tbl sherry vinegar
kosher salt, to taste
Pre-heat the oven to 375°F.  Spread the almonds and hazelnuts on a baking sheet and toast for 10 minutes, until they are golden brown and give off a nutty aroma. 
Remove and discard the stems and seeds from the ancho chiles.  Cover the chiles with warm water and soak for 15 minutes.  Strain, then pat the chiles dry with paper towels.
Heat a large sauté pan over high heat for 2 minutes.  Add 2 Tbl extra-virgin olive oil, and continue to heat the pan 1 minute longer.  Fry the slice of bread until golden brown on both sides.  Remove the bread from the pan and allow it to cool , then slice it into 1” cubes.
Again place the pan over high heat.  Add 2 Tbl extra-virgin olive oil and the chiles.  Sauté for about two minutes, then add the tomatoes.  Season with a generous pinch of salt, then continue to cook, stirring frequently, until the tomato juices evaporate and the tomato colors slightly, about 3 minutes.  Remove from the heat.
In a food processor, pulse together the toasted nuts, garlic and cubed bread, processing until coarsely ground.  Add the tomato-chile mixture and process for 1 more minute.  With the machine running, slowly pour in the remaining 3/4 cup extra-virgin olive oil, processing until the puree is smooth.  Add the parsley, lemon juice and sherry vinegar.  Season to taste with salt.  Pulse to combine.  The sauce will keep for two weeks, covered in the refrigerator.