IN SEASON


ROMESCO SAUCE


Commonly served alongside grilled meat and seafood, romesco sauce is a great addition to any Mediterranean-inspired BBQ.


2 large tomatoes, washed and dried 4 whole garlic cloves 2 red bell peppers, quartered and seeded 120g blanched almonds 60g peeled hazelnuts 2 slices of ciabatta 200ml olive oil Sea salt and freshly ground black pepper 100ml red wine vinegar 1 tsp smoked paprika or chilli powder (optional)


1 Preheat the grill to high. Place the whole tomatoes and garlic cloves on a baking tray. Add the pepper quarters, skin side up, and the place under the grill.


2 Cook for about 15–20 mins, until the pepper skins are blackened. Skin the peppers and the garlic. Peel and seed the tomatoes.


3 Meanwhile, preheat the oven to 160C/gas 2. Spread the almonds and the hazelnuts on a baking tray and toast in the oven for 8 mins. Chop the nuts roughly and set aside.


4 In a frying pan, fry the bread slices on both sides with a little olive oil until golden. Cut off and discard the crusts. Cut the bread into chunks and leave to dry on paper towel.


5 Pound the roasted garlic in a mortar with a bit of salt, then add the peppers, tomatoes, the bread and the nuts. Add a little olive oil and pound until you have a smooth paste.


6 Transfer the mixture to a bowl and stir in more olive oil to make an emulsifi ed sauce. Now add the vinegar and mix thoroughly. If you like a spicy sauce, stir in the paprika or chilli powder. Let the sauce rest in the fridge for a couple of hours before serving. It will keep in an airtight container for up to 5 days.


Coastline by Lucio Galletto and David Dale, published by Murdoch Books


28 | THE WEST COUNTRY FOODLOVER


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