What is Romesco sauce?

Romesco sauce is a rich, thick, strong sauce that came from the Catalan region of Spain. This sauce is paired with a number of traditional Catalan foods, including fish, roast meat and vegetables, and often offers Spanish restaurants. Packaged Romesco sauce can be found in some markets and this sauce can also be made at home. The ingredients and preparation are simple and in this case a little effort is a long way, because Romesco sauce is usually at parties. Romesco sauce is more like immersion, chutney or side, with strong texture and flavor. A small amount of this spicy sauce is usually everything you need to shoot a bowl. It is usually served on the side so that people can decide how much of the sauce they want to use, because individual sensitivity to taste varies.

The primary component of the romesco sauce is roasted nuts. Traditionally, almonds, hazelnuts or both, along with garlic, dried red pepper, salt and plenty of red pepper to moisten the mixShe pulled her together. Chefs can also add ingredients such as roasted tomatoes, vinegar, onions, fennel and mint. Fennel is particularly common in Romesco sauce served with seafood. While the red peppers are included in the Romesco sauce, the sauce should not be painfully spicy.

The taste of Romesco sauce is slightly earthy and almost musk, with a rich, butter feeling with permission of nuts. Many people describe Romesco as clay, earthy or moss, thanks to the included nuts and garlic and chilli add a hint of a fire kick at the end of the mouth. Because the sauce is so abundant, paired well with bold, assertive dishes such as roast meat and seafood, and less well with weak dishes that can be amazed.

Romecso sauce also makes excellent spread for bread. Romesco sauce on bread can be great filling and healthy snacks, or it can be served in more modest portions like OCHUthnávka or appetizer. Krudci and biscuits are also well paired with Romesco, especially in the case of walnut biscuits that reflect the tastes of the sauce. The sauce is also included in some traditional Spanish nites as the base of taste. Especially steamed seafood meat can become much tastier and more interesting with the addition of Romesco.