My F&W
quick save (...)

Hazelnut Romesco Sauce

  • SERVINGS: makes about 1 1/2 cups
  • FAST

For this accompaniment to his spiced short ribs, Michael Schwartz prepares his own version of the classic Catalan red pepper sauce. He thickens it with sourdough bread, which adds a pleasant tang.

Plus: More Beef Recipes and Tips

  1. 1 small red bell pepper
  2. 1 tablespoon unsalted butter
  3. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  4. 1/2 cup cubed sourdough bread ( 1/2 inch)
  5. 2 tablespoons sherry vinegar
  6. 1 tablespoon tomato paste
  7. 1 large garlic clove, minced
  8. 1/2 cup skinned roasted hazelnuts, chopped
  9. Salt and freshly ground pepper
  1. Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning, until charred all over; let cool. Discard the charred skin, stem and seeds. Coarsely chop the bell pepper.
  2. In a medium skillet, melt the butter in 1 tablespoon of the olive oil. Add the bread cubes and cook over moderate heat, tossing, until crisp, about 3 minutes. Let cool.
  3. In a food processor, combine the roasted pepper, toasted bread cubes, sherry vinegar, tomato paste, garlic and hazelnuts and puree. With the machine on, slowly pour in the remaining 1/4 cup of olive oil. Season the romesco sauce with salt and pepper.
Make Ahead The romesco sauce can be refrigerated for up to 3 days. Let return to room temperature before serving. Serve With Slow-Roasted and Grilled Spiced Short Ribs.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.