Romesco

Romesco sauce

Romesco or Romescu [ ru'mɛsku ] is a spicy, slightly hot sauce from the province of Tarragona in Catalonia . It is made from tomatoes , garlic , almonds , hazelnuts , dried peppers , toasted bread, olive oil , wine vinegar and wine .

Romesco accompanies fish dishes, grilled meat, vegetables, snails and also the Catalan onion dish calçots . The Salvitxada sauce , which is also served with calçots, is very similar to Romesco, but contains less tomato and more peppers.

The paprika used for Romesco is called nyora . If it is not available, it can be replaced with other dried peppers.

There are numerous variations of the sauce. In the city of Cambrils in Catalonia, a Romesco festival is held annually, where the participants present their best sauces.

literature

Antoni Adserà i Martorell: El Romesco: plats de romesco i romesquets de les comarques tarragonines . 2nd Edition. Edicions de la Magrana, Barcelona 1998, ISBN 84-7410-938-8 .

Individual evidence

^ ^A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “romesco” .
^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “spring onions” .
↑ Colman Andrews: Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast . Harvard Common Press, Boston 1999, ISBN 978-1-55832-329-2 , pp. 222 ff .

[companion-1] A ^b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “romesco” .

[companion2-2] Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “spring onions” .

[3] Colman Andrews: Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast . Harvard Common Press, Boston 1999, ISBN 978-1-55832-329-2 , pp. 222 ff .