Celebrate Spanish Cuisine, Experience The Authentic Romesco Sauce

Go beyond the regular bechamel and arrabbiata sauce, try a new pasta sauce from the unexplored Spanish cuisine, apt to be on any menu designed for a special occasion.

Romesco sauce is from the Catalan region of Spain, whose capital is Barcelona, is not very well known in India.

It is a tomato, pepper and nut based sauce, used with seafood in the Catalan with salads. It’s also used as a dipping sauce with calcots, the spring onion like vegetable, which is roasted and had in Catalonia in the post winter period.

The Romesco sauce is very easy to put together and goes well not only with salads but with pastas too. Here’s the recipe for Romesco Sauce for two people.

Ingrediens:

200 g pasta (spaghetti or fusilli), 10 garlic cloves, 50 g of mix of almonds & walnuts, 3-4 sprigs of finely chopped parsley, 6 tablespoons of extra virgin olive oil, 5-6 tomatoes, 100 g tuna, 4 red chilli peppers, 1 table spoon sea salt, 50 g sharp cheese like feta or goat cheese or Manchego

Prep:

  • Boil 200 g pasta and set aside
  • Romesco sauce: Pound 6 garlic cloves, 50 g of mix of almonds & walnuts, 3-4 springs of finely chopped parsley in a mortar and pestle. Add 4 tablespoons of extra virgin olive oil, and 5-6 tomatoes cut into small pieces and blend together. You could do this in a food processor too.

Cook:

  • Heat 2-3 tablespoons of Extra Virgin Olive Oil on a low flame
  • Add 4-5 cloves of garlic
  • Add 3-4 red hot chilli peppers, sliced
  • Add 100 g shredded canned tuna
  • Stir and then add in the blended Romesco sauce
  • Cover the sauce pan with a lid and let the sauce cook for about 3 to 4 minutes
  • Take off the lid, add in the pasta
  • Gently mix, add sea salt to season. About a tablespoon of it. The grainy texture gives the dish an uneven bite of salt which is a nice Spanish touch.
  • Add some feta to the pasta and then top with some olive oil. To add colour you can sprinkle some Mediterranean sumac on top and sun dried tomatoes. You could add paprika too.
  • That’s it. Get ready for a whole new Catalan pasta experience

Article and photos by – Kalyan Karmakar

Kalyan Karmakar will travel to any lengths for a good meal starting with his own kitchen. He is a consumer insights and social media specialist. He documents his food and travel stories in his blog www.finelychopped.net He considers it his life’s mission to give men the confidence to cook so that they don’t have to depend on anyone else to eat well. He lives in Mumbai.

Follow him - @finelychopped

four seasons wine food pairing

Four Seasons Recommends

Penedes is a famous region in the coastal Mediterranean of Barcelona known for its traditional red wine. Four Seasons Merlot will complement the dish, as Merlot is popular grape varietal grown in Penedes. It is succulent, the soft tannins and predominant notes of ripe cherry will make a divine food and wine pairing.

Celebrate Spanish Cuisine, Experience The Authentic Romesco Sauce

Kalyan Karmakar

Go beyond the regular bechamel and arrabbiata sauce, try a new pasta sauce from the unexplored Spanish cuisine, apt to be on any menu designed for a special occasion.

Romesco sauce is from the Catalan region of Spain, whose capital is Barcelona, is not very well known in India.

It is a tomato, pepper and nut based sauce, used with seafood in the Catalan with salads. It’s also used as a dipping sauce with calcots, the spring onion like vegetable, which is roasted and had in Catalonia in the post winter period.

The Romesco sauce is very easy to put together and goes well not only with salads but with pastas too. Here’s the recipe for Romesco Sauce for two people.

Ingrediens:

200 g pasta (spaghetti or fusilli), 10 garlic cloves, 50 g of mix of almonds & walnuts, 3-4 sprigs of finely chopped parsley, 6 tablespoons of extra virgin olive oil, 5-6 tomatoes, 100 g tuna, 4 red chilli peppers, 1 table spoon sea salt, 50 g sharp cheese like feta or goat cheese or Manchego

Prep:

  • Boil 200 g pasta and set aside
  • Romesco sauce: Pound 6 garlic cloves, 50 g of mix of almonds & walnuts, 3-4 springs of finely chopped parsley in a mortar and pestle. Add 4 tablespoons of extra virgin olive oil, and 5-6 tomatoes cut into small pieces and blend together. You could do this in a food processor too.

Cook:

  • Heat 2-3 tablespoons of Extra Virgin Olive Oil on a low flame
  • Add 4-5 cloves of garlic
  • Add 3-4 red hot chilli peppers, sliced
  • Add 100 g shredded canned tuna
  • Stir and then add in the blended Romesco sauce
  • Cover the sauce pan with a lid and let the sauce cook for about 3 to 4 minutes
  • Take off the lid, add in the pasta
  • Gently mix, add sea salt to season. About a tablespoon of it. The grainy texture gives the dish an uneven bite of salt which is a nice Spanish touch.
  • Add some feta to the pasta and then top with some olive oil. To add colour you can sprinkle some Mediterranean sumac on top and sun dried tomatoes. You could add paprika too.
  • That’s it. Get ready for a whole new Catalan pasta experience

Article and photos by – Kalyan Karmakar

Kalyan Karmakar will travel to any lengths for a good meal starting with his own kitchen. He is a consumer insights and social media specialist. He documents his food and travel stories in his blog www.finelychopped.net He considers it his life’s mission to give men the confidence to cook so that they don’t have to depend on anyone else to eat well. He lives in Mumbai.

Follow him - @finelychopped

four seasons wine food pairing

Four Seasons Recommends

Penedes is a famous region in the coastal Mediterranean of Barcelona known for its traditional red wine. Four Seasons Merlot will complement the dish, as Merlot is popular grape varietal grown in Penedes. It is succulent, the soft tannins and predominant notes of ripe cherry will make a divine food and wine pairing.

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