Wednesday, September 16, 2009

Romesco Dip from Spain by Interval World

Romesco Dip from Spain by Interval World
4 red bell peppers halved and seeded
4 large whole garlic cloves, peeled and finely chopped
12 almonds
1 tablespoon olive oil
1 teaspoon vinegar
Cayenne Pepper
Salt and Pepper to taste
Method of Preparation
Roast the peppers over an open flame or broil in the oven in a foil lined pan, turning evenly, until the outsides are puffy and charred black-usually about 12 minutes total. While the peppers are still hot, put them in a bowl and cover until cool. Peel the peppers over the bowl savings as much juice as possible. then slice them into large pieces. Chop the almonds in a food processor and then add peppers, garlic, olive oil, vinegar, 2 teaspoons of the served pepper juice and a pich of cayenne. Puree and add salt and pepper to taste. Transfer this mixture to a fresh bowl, cover, chill. You can make it up to 1 day ahead. Serve with pita slices, crusty crostini bread and crudites.

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