Romesco Sauce
Impossibly good gluten free bakery

15 min. Preparation, Make 4 servings
INGREDIENTS
- 2 slices Promise Gluten Free Rustic White, torn into chunks
- 4 oz blanched almonds
- 2 oz blanched hazelnuts
- 6 tbsp extra-virgin olive oil, plus more for frying
- 2 garlic cloves, peeled and finely chopped
- 1 tsp sweet smoked paprika
- 8 oz roasted red peppers from jar, drained
- 2 tbsp sherry vinegar
- 1 pinch dried chilli flakes
- 1 pinch saffron, soaked in 1 tbsp hot water
- 1 tbsp tomato puree
- Salt and pepper
STEPS
STEP 1
Heat the oven to 390F.
STEP 2
Scatter the nuts onto a baking tray and roast for 10-15 minutes, until golden.
STEP 3
Meanwhile heat a little oil in a pan and fry the bread until it’s golden all over, add the garlic and paprika, cook for another minute, then remove from the heat.
STEP 4
Blitz the nuts and bread in a food processor until it is a coarse paste. Add the peppers, oil, vinegar, saffron and its liquid and tomato puree and blitz briefly.
STEP 5
Season to taste, and leave aside for an hour or two for the flavours to mellow.
Ways to use Romesco: - With roast veg - With sautéed prawns or baked fish - As a dip