- 2 ripe tomatoes
- 6 ñoras (dried sweet red peppers)
- 1 garlic bulb
- Toasted almond and hazelnuts
- 1 onion
- 3 slices of crusty bread
- 4 tablespoons of extra virgin olive oil
- Pedro Ximenez of Montilla-Moriles vinegar
- Red pepper for roasting
- 2 cloves black garlic
- Spring onions
- Red pepper
Soak the ñoras in warm water. Meanwhile, heat the oven to 180º C. Put the red peppers, garlic bulb, onion and tomatoes in an ovenproof dish. Roast the vegetables for 45 minutes, or until they are browned.
Lightly fry the bread slices in the olive oil, being careful not to burn it. In the same oil, toast the hazelnuts and almonds.
Once the ñoras are hydrated use a spoon to scrape out the flesh and put it in a blender. Add the bread, almonds, hazelnuts, the black garlic and olive oil. Add vinegar and salt to taste.
Peel the tomatoes, onion, peppers and garlic bulb and add to the blender. Take time to squeeze the roasted garlic cloves one by one into the blender.
Blend until you have a thick paste.
Grill the spring onions, asparagus, aubergine, courgette and pepper.
Place the grilled vegetables on a plate. Drizzle with a little extra virgin olive oil and salt. Serve the Romescu sauce in a dish to accompany the vegetables.
Vegetarian dish not suitable for celiac
* Recipe by Miriam Cozar, Chef