Romesco sauce from New York Times
I made the romesco sauce from Wednesday's New York Times yesterday. It had such an intriguing list of ingredients I couldn't resist _ raw garlic, cooked garlic, fresh tomatoes, sun-dried tomatoes, one almond cookie, two hard-cooked egg yolks, three kinds of nuts. I'm not sure how it differs from other romesco sauce recipes. But I thought it was delicious. My farmer's market didn't have the spring onions it was supposed to be served with so I scooped it up with endive leaves. Highly recommended.
Adding cookies, egg and sun dried tomatoes sounds really unorthodox and deviates so much from the traditional recipe that I do think I'd call what you made romesco. I'm not saying that it can't be good. In fact, it sounds delicious. But i don't think any Catalan hearing that list of ingredients would ever think they could be combined to make romesco.
Traditionally, romesco is made with nyora peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and olive oil. Some variations add bay leaves, cayenne pepper and/or chicken stock. Since nyora peppers are difficult to find in the States, recipes often use dried ancho peppers as a substitute.
Thanks for the rec NYCKaren, I'll have to check out the NYT version.
Mielimato - thanks for that handy tip regarding nyora peppers. With the Cookbooks of the Month being Spanish for June, they have those peppers at Latienda.com, so now I know to order some.
Here's my favorite romesco (from Suzanne Goin's "Sunday Suppers at Luques"). Well, I don't know if I can call it my favorite, because I like it so much I've never tried any other recipes!
Ingredients include ancho chiles, almonds and hazelnuts, evoo, bread, San Marzano tomatoes, garlic, parsley, lemon juice, sherry vinegar, and salt.
Report and pic.
Rubee, thanks for the link. I am always looking for good ways to eat romesco. Accompaniments for grilled meat, grilled veggies, and potatoes all are great ideas!
A classical way of eating romesco, aside from being an accompaniment for spring onions, is to use it in a salad called Xato. You make it with frisee and other bitter greens, black olives, canned tuna and salted cod. Some people add anchovies as well. I love the combo of romesco and bitter greens. For the dressing, however, I like to add a bit more vinegar and thin out the sauce with a bit more oil. I think of it as the tastier Spanish version of Nicoise salad.
The almond cookie may be unusual, but it's not totally out of character. It should add to the almond flavor (from the nuts). It may be sweeter than the usual bread or cracker, but I have recipe for a related 'picada' that calls for a 'tea biscuit' (e.g. Maria) (New Spanish Table, Catalan duck and prunes recipe).
I agree how the almond cookies are not too far off based. And picadas can be made with sweet biscuits.
It is the egg yolk and sun dried tomato makes the recipe very unorthodox for me. I have never seen sun dried tomatoes used in any Spanish recipe--romesco or otherwise. And romesco is traditionally thickened with bread and nuts not egg yolks. Adding eggs seems unnecessary and out of place.
But I don't want to be dogmatic about this either...the recipe probably tastes great. It just initially struck me as odd...kind of like someone trying to sneak cream into carbonara (the horror!).