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Le Chaudron recipe
Sauce Romesco catalane
Catalan romesco sauce
⏱ 30 minServes 4Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4red bell peppers, roasted and peeled
200 g (7 oz)peeled Roma tomatoes
100 g (3½ oz)sliced almonds
50 g (2 oz)shelled hazelnuts
5 clovesgarlic, crushed
100 ml (½ cup)extra-virgin olive oil
3 tbspsherry vinegar
1 tbspsmoked paprika
1 pinchEspelette pepper
2 slicesstale country bread
1 pinchfleur de sel (flaky sea salt)
- 4 red bell peppers, roasted and peeled
- 200 g (7 oz) peeled Roma tomatoes
- 100 g (3½ oz) sliced almonds
- 50 g (2 oz) shelled hazelnuts
- 5 cloves garlic, crushed
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp sherry vinegar
- 1 tbsp smoked paprika
- 1 pinch Espelette pepper
- 2 slices stale country bread
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roast the peppers at 220°C (425°F) for 25 minutes, let cool, then peel and seed them.
- Toast the sliced almonds and hazelnuts in a dry skillet for 3 minutes until golden.
- Fry the bread in a little olive oil until golden.
- Put the roasted peppers, tomatoes and toasted almonds in a food processor.
- Add the hazelnuts, crushed garlic, fried bread, smoked paprika and Espelette pepper.
- Blend for 30 seconds to a coarse texture, drizzling in the olive oil at the end.
- Add the sherry vinegar and salt, then taste and adjust.
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