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This recipe was uploaded by tonemid
Recipes for Romesco vary a lot: they come with or without bread (I find bread to be essential in order to obtain the right consistency – particularly as I don’t core the tomatoes), with raw tomatoes, roasted tomatoes or sundried tomatoes, with walnuts, hazelnuts or almonds (raw or toasted), or a combination, or just ground almonds (I absolutely love the flavour of toasted almonds in this sauce, so that is what I use), with or without roasted red peppers, with or without that lovely Spanish spice that is pimentón de la Véra (smoked paprika). The only ‘obligatory’ ingredients seem to be tomatoes (in some form), ditto with nuts, plus vinegar, oil, and some form of paprika and/or chilli.powder.
This is my very own recipe, which I have arrived at through making Romesco a number of times - and of course, through using ingredients that I like.
Griddle or fry the courgette slices. Transfer to a bowl, and toss well in a mixture of lemon juice, olive oil. finely chopped red chilli pepper, and sea salt.
Roast whole tomatoes and unpeeled garlic cloves in a 150C oven for half an hour or so. Meanwhile, soak the bread in the vinegar. Peel the tomatoes and the garlic, and place in a food processor together with all the other ingredients. Pulse until almost smooth. The sauce should have pesto consistency. If it is too runny, add breadcrumbs. If it is too dry, add a bit of plain olive oil. Check seasoning, and add more salt, pimentón or vinegar if needed. Coat the prawns in the sauce (The Romesco recipe gives far more sauce than what is needed for this dish – less than half of it will do!)
- Either (the nice old-fashioned way):
Shred the lettuce leaves finely, and divide half of them amongst four dessert glasses. Chop the griddled and marinated courgettes, mix with asparagus/spring onions, and put half of this mixture on top. Add half the coated prawns. Repeat. Place sprigs of chervil on top.
- Or (the more modern way):
Divide whole little gem leaves (plus possibly some small, nice young leaves) among four plates. Put courgette slices on top, and then prawns in Romesco sauce. Scatter asparagus (plus tips) or spring onions over the top. Some chervil is also nice. Serve with crusty bread, and with or without aioli on the side.