Recipes

TT National | Hazelnut Romesco

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

Hazelnut and Almond Romesco

Recipe adapted from Ryan Poli, Tavernita, Chicago

Yield: 3½ cups

Cook 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.

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