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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

Michael Schwartz
December 2008

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Recipe Summary

total:
30 mins
Yield:
makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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