Try this easy vegan dip inspired by the famous Spanish sauce: romesco.
Roasted red peppers, smoked paprika, parsley, tangy vinegar with creamy almonds and stale bread. The perfect balance of flavours.
Ingredients (serves 2):
2 red peppers
30g white bread, stale and toasted
10g parsley
1 small garlic clove
30g almonds
1/4 tsp chilli powder
1 tsp smoked paprika
1 Tbs red wine vinegar
2 Tbs EVOO
3 Tbs water
s&p
Method for this romesco recipe:
Put the peppers on aluminium foil, top with a bit of sunflower oil and salt, then cover them in the foil. Bake in the oven at 200°C for 45 minutes then turn the oven off and leave them to cool down. Peel off the skin and remove the seeds. (Alternatively, you can use jarred roasted red peppers)
Toast the stale white bread and leave it to cool down.
Warm up the almonds in a dry frying pan on medium heat for 1 minute or until they start to brown then remove from the heat.
Put all the ingredients in a food processor and blitz until smooth.
Serve on a dish with and extra drizzle of EVOO, a few sprigs of parsley, pinch of sea salt and crack of black pepper on top.
Spread on toast, focaccia, pitta breads, etc. and enjoy! It also works great as a sauce for fish, steak or bitter vegetables like cabbage or cauliflower. Bon appétit!
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