Page title and description
Salad dressings & dips
Romesco picada sauce
Cook's notes
Confit garlic can be bought or easily made at home: cook whole bulbs of garlic submerged in olive oil at 140°C/Gas 1 for roughly an hour, until soft through.Ingredients
- 2 red peppers
- 1 bulb confit garlic, see cook’s notes
- 2 fresh garlic cloves
- 30g toasted blanched almonds
- 30g toasted hazelnuts
- 1 slice stale bread
- 1 tsp smoked paprika
- juice of 1 lemon
- bunch of fresh parsley
- olive oil
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
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Step 1
On a gas stove, burn the peppers in the flame until the skin is black and blistered – holding them with tongs is a good way to do this. If you don’t have a gas stove, you can put them under the grill, turning them occasionally so you blacken each side. Once done, transfer to a bowl, cover with clingfilm and allow to cool. Once cool, remove the blackened skins with your hands, then pull the peppers apart and remove the seeds and the stalk. -
Step 2
Add all the ingredients to a food processor, apart from the lemon juice, olive oil and parsley. Blitz until roughly chopped, then add the olive oil a little at a time until the consistency is smooth. Transfer to a bowl. Chop the parsley and stir it through, then add the lemon juice and season with salt and pepper. If you want a slightly crunchier texture, then reserve some of the nuts and add them at the end.