Romesco Sovs from Tarragona

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Romesco Sovs from Tarragona

	a little	Ground sea salt or herbal salten "herbamare" (bioforce)
0.5		Dried guindilla pepper in Spanish also called strong "gunilla-pepper"
1		Very ripe tomato or 1 dl. tomato puree
1	dl	Pure extra virgin olive oil/Cove
1		Big slice of peasant bread without crust and picked into small pieces
12		Roasted Hazelnuts
12		Roasted almonds
1-2	tbsp	Vinagre or æblesidra vinagre
2		Pebrots (small thick and dried pepper chokeberry)-(one cannot grab on perots can used an entire "guindilla pepper" – but beware of it makes the sauce stronger
2-3	stems	Fresh parsley leaves
8	clove	Garlic

Instructions for Romesco Sovs from Tarragona

To prepare the Romesco Sovs from Tarragona recipe, please follow these instructions:

First put the dried PEBROTS AND GUINDILLA for 30 minutes in water. Remove it from the binoculars.

Cut the tomato into small pieces and shake it on a pan or use directly 1 dl tomato puree. Warm the oil, PEBROTS and GUINDILLA into them, just as they curl slightly, pick them up and save them. In the same oil, 4 of the stuffed garlic clove, plus the bread cut into smaller pieces. When it is golden, it is taken up and saved.

In a mortar or bowl for stew blender comes: The 4 raw garlic cloves, the roasted garlic cloves, Pebrots, Guindilla, fresh parsley leaves (without stalk), hazelnuts, almonds, tomato and toast. Everything bumps or blends well into a lot.

In the mass, gradually pour (vinegar) vinaigre alternately with the olive oil while bouncing heavily or blending blend all the time until it is a nice creamy sauce. Season with slightly crushed salt.

tips:
This sauce is derived from the Tarragona region of Catalonia, Spain.

It tastes really good - but is fat in it, so take care of the calories. In Spain, it is served to Grillstegt fresh spring onions that are fried over the glow, where you pull the black of the loaf from the top - slipped dipping down into the sauce, lifting the loaf high up - you eat the loin - you eat with the finches. It can also be used for barbecue, meat and fish.

It is calculated per Person: 12-16 pcs. Barbecued spring onions. There in Spain is served in heated bricks lying in one side of the grill.