Romesco sauce
Ingredients for 5 portions
Calculate portions
Vine tomato
0.1 kg
Garlic, bulb
0.6 ud
Chorizo pepper
0.2 ud
Hazelnuts
0.005 kg
Marcona almonds
0.005 kg
Bread
10.0 g
Sherry "Jerez" vinegar
0.003 l
Chilli pepper
0.05 g
Extra virgin olive oil
0.01 l
Table salt
0.5 g
Elaboration
- Hydrate the ñora peppers by placing in water..
- Roast the tomatoes and the garlic cloves with the skin in the oven for 20 minutes to 180 ºC. Peel everything when it is roasted.
- Toast the bread, the hazelnuts and the almonds.
- Mix all the ingredients together in a blender until you have a lumpy sauce.
- Emulsify with the oil and season with the sherry vinegar, chilli pepper and salt.
Nutritional information (1 portion)
Energy
40.3
kcal
Carbohydrates
1.92
g
Proteins
0.74
g
Lipids
3.23
g
Fiber
0.59
g
Saturates
0.38
g
Monounsaturated fatty acids
2.26
g
Polyunsaturated fatty acids
0.41
g
Cholesterol
0.0
mg
Calcium
7.45
mg
Iron
0.24
mg
Zinc
0.18
mg
Vitamin A
0.6
ug
Vitamin C
5.25
g
Folic acid
7.88
ug
Salt (Sodium)
50.05
mg
Sugars
0.83
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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