Recipe Sharing | Sauce Romesco

Sauce Romesco

Romesco Sauce and Romanesco Vegetable

We are serving this sauce this week because it goes really well with pork, and all the ingredients are fresh on our farm this week. We are roasting up some Romanesco so why not put some Romesco on the Romanesco?

Happy eating,
The Orchard Kitchen Team

Our Roasted Cherry Bomb Peppers

Ingredients for 1 cup finished sauce:

About 6 each Cherry Bomb Peppers, torched, cooled, peeled & seeded
2 each Large Roma Tomatoes, halved, salted and roasted dark brown, cut side up
1 oz Sourdough bread (crustless) toasted & cooled
1 1/2 large Garlic cloves, smashed
2 Tbls Almond flour, toasted & cooled
1 Tbls Dulce smoked paprika
I Tbls OK Cider vinegar
1/3 C Mild Spanish EVOO
1 Tbls Chopped Parsley
pinch Salt

TECHNIQUE & PREPARATION

Once you have prepared all the ingredients as described, remove the skins from the tomatoes. Put everything but the olive oil in a food processor. Process until smooth. Gradually add the olive oil. Adjust the seasoning with salt. 

Serve immediately or reserve for later. Stores for at least a week in your refrigerator.   

An original recipe by Chef Vincent Nattress, The Orchard Kitchen

More from Vincent here