Romesco () is a tomato-based

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word ...

that originated from

Valls Valls () is a city and municipality in the province of Tarragona in Catalonia, Spain. According to the 2014 census it has a population of 24,570. Valls is known for its calçots – a type of scallion or green onion – and the human towers tra ...

province of Tarragona Tarragona (, ) is a province of eastern Spain, in the southern part of the autonomous community of Catalonia. It is bordered by the provinces of Castellón, Teruel, Zaragoza, Lérida and Barcelona and by the Mediterranean Sea. The province' ...

, in Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern ...

, toasted almonds,

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

s, and/or

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according ...

s, olive or

sunflower oil Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (''Helianthus annuus''). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed ...

, and '' ñora'' peppers (''

capsicum annuum ''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The spe ...

'', a sun-dried, small, round variety of red

bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orang ...

Flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultur ...

or ground stale

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

may be used as a thickener or to provide texture. Other common ingredients include sherry vinegar, red wine

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

, and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s. Leaves of

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAES ...

may be added, particularly if served with

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

escargot Snails are considered edible in many areas such as the Mediterranean region, Africa, or Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the Fren ...

. It is very often served with

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus ...

, but can also be served with a wide variety of other foods, including poultry, some red meats like

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

, and

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

. According to food writer

Melissa Clark Melissa Clark is an American food writer, cookbook author and ''New York Times'' columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP (International Association of Culinary P ...

, cookbook author

Penelope Casas Penelope Casas (May 25, 1943 – August 11, 2013) was an American food writer, cookbook author and expert on the cuisine of Spain. Casas began authoring a series of English-language cookbooks focusing on the food of Spain during the 1980s, effectiv ...

was considered the recognized authority on romesco recipes for English-speaking readers. When touring Catalonia, though, Clark discovered that there was no single correct recipe and encountered several variations. Clark described romesco as "a rich and piquant purée made from sweet dried Spanish peppers along with tomato, garlic, almonds, vinegar, and oil, pounded with breadcrumbs as a binder." Some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard-boiled eggs. Clark's version uses hazelnuts instead of almonds. Romesco sauce is often confused with similar sauces, particularly salsa de calçots or

salvitxada Salsa de calçots (''Calçots' sauce'') is a Catalan sauce originating in Valls, province of Tarragona in the region of Catalonia, which is served almost exclusively with calçots at the '' calçotades'', a traditional local barbecue. It is sim ...

. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called " calçotades." During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed, and the tender part of the onion may be dipped into the sauce.

References

External links

Recipe for romesco sauce
{{Authority control Catalan cuisine Sauces Almonds

See also

References

External links