Hazelnut & Almond Romesco Recipe

To learn more about this recipe, click here to read the related story, "Spanish Accent," in TastingTable's National edition. 

Recipe adapted from Ryan Poli, Tavernita, Chicago

Hazelnut And Almond Romesco
No Ratings
Make Hazelnut and Almond Romesco from Ryan Poli, Tavernita, Chicago
Prep Time
0
minutes
Cook Time
30
minutes
Servings
3
cups
Total time: 30 minutes
Ingredients
  • Grapeseed or olive oil
  • 1 cup skinned, raw hazelnuts
  • ½ cup skinned, raw almonds
  • 2¼-inch-thick baguette slices
  • 2 garlic cloves
  • 1 cup cold water
  • ⅓ cup jarred piquillo peppers
  • 1½ teaspoons tomato powder
  • 1½ teaspoons red wine vinegar
  • 1½ teaspoons kosher salt
  • 1 cup extra-virgin olive oil
  • Grilled vegetables, for serving
  • Fresh goat cheese, for serving
Directions
  1. In a medium saucepan, heat 3 inches of grapeseed oil over medium-high heat until the oil reaches 350° on a digital thermometer. Add the hazelnuts and fry until golden, 3 to 5 minutes. Use a slotted spoon or frying spider to transfer to a paper-towel-lined plate. Repeat with the almonds, cooking until golden, 3 to 4 minutes. Transfer to the plate and then turn off the heat.
  2. Add the bread to the oil and cook until golden on both sides, about 2 minutes total. Remove and transfer to the paper-towel-lined plate. Fry the garlic until golden, about 3 minutes, then transfer it to the paper-towel-lined plate.
  3. Transfer the hazelnuts, almonds, bread and garlic to a blender. Add the water, piquillo peppers, tomato powder, vinegar and salt and blend on high speed, adding the olive oil in a slow and steady stream to emulsify and create a thick mixture. Pour into a medium bowl and serve with grilled vegetables and goat cheese or refrigerate in an airtight container for up to 5 days.
Rate this recipe