Hazelnut Romesco

Name: Hazelnut Romesco
Total time: 45 min
Yield: Makes 3 cups
Ingredients: 1 tablespoon ancho chili paste (method below); 1 3-by-1-inch slice rustic white bread; 1/2 cup extra-virgin olive oil; 3/4 cup roasted hazelnuts; 2 cloves smashed garlic; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/2 teaspoon paprika; 2 red peppers, roasted and peeled juice reserved; 1 tablespoon tomato paste; 1 teaspoon sherry vinegar; 1/4 cup cold-pressed hazelnut oil (see note above)

Recipe from Naomi Pomeroy

Adapted by Christine Muhlke

Total Time: 45 minutes
Rating: 4(27)
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Featured in: Hazelnut Romesco

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Ingredients

Yield:Makes 3 cups

1tablespoon ancho chili paste (method below)
13-by-1-inch slice rustic white bread
½cup extra-virgin olive oil
¾cup roasted hazelnuts
2cloves smashed garlic
1½teaspoons salt
½teaspoon freshly ground pepper
¼teaspoon ground coriander
¼teaspoon ground cumin
½teaspoon paprika
2red peppers, roasted and peeled juice reserved
1tablespoon tomato paste
1teaspoon sherry vinegar
¼cup cold-pressed hazelnut oil (see note above)

Ingredient Substitution Guide

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Preparation

Step 1
To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
Step 2
Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
Step 3
In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
Step 4
Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.