Recipe - Romesco Sauce Akelare

2 Red peppers; roasted, cored
and skinned
2 Tomatoes; roasted with
garlic and thyme
2 ounce Ground almonds
2 ounce Ground hazelnuts
1 Clove garlic
1 tablespoon Chopped mint
1 tablespoon Chopped parsley
One half cup Sherry vinegar
One fourth pt Dry sherry
1 pt Virgin olive oil

In a blender, put the peppers, tomatoes, garlic, ground almond and
hazelnuts. Blend to a smooth paste.

With the blender on, slowly add the sherry vinegar and sherry, the the
olive oil drop by drop. Finally incorporate the herbs and season to taste.

TIP: If the sauce is to thick, thin it down with more sherry or mineral
water.

Fantasia Caterers (WebPage: 11 Mar 98) London, United Kingdom : page
provides menues and recipes from chefs and clients and guest chefs
http://www.fantasia2.force9.co.uk

Notes: Serves 46. Makes 1 litre. Submitted by Pepe Desvals at Akelare
Restaurant, in San Sebastian. Modified for home use. This sauce is
excellent with seafood and fish, vegetables or vegetarian dishes. It's
always served cold.

from Pat Hanneman (Kitpath) 98Mar12, a McBuster production

Recipe by: Pepe Desvals at Akelare Restaurant^

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 12,
1998