Fried leeks
with Romesco sauce
and hazelnuts

45 minutes
One serving
Romesco is a Spanish sauce from the Catalan province of Tarragona based on tomatoes, garlic and almonds.

It is believed that for the first time local fishermen began to prepare the sauce, using it for fish and seafood.

Traditional versions include a combination of fried tomatoes, peppers, garlic, olive oil, chili, and bread, but there is not only one way to make Romesco sauce. Our version is less authentic, but can be prepared in minutes and tastes fantastic.
  • 200 g tomatoes in their own juice
  • 50 g dry rind of white bread
  • 40 g almonds
  • 15 g chili peppers
  • 25 ml white wine vinegar
  • 25 ml olive oil
  • 2 g salt
  • 1/2 tsp smoked paprika
  • 1/3 tsp ground Chipotle pepper *
  • 120 g leeks
  • 30 g green onions
  • 100g cooked Romesco sauce
  • 20 g hazelnuts
  • 5-10 ml olive oil
  • Chives
  • Greens
  • Busols Red Hot Salt
* Chipotle - smoked jalapeno peppers. To prepare the chipotle, naturally ripened red jalapeno peppers are selected and smoked in wood smoke for several days.
Dry the almonds in the oven or in a skillet for the sauce.

Grind dry bread into crumbs.

Combine all ingredients and mix with an immersion blender untilhomogeneous mass with small grains of walnut.

Cut the leek lengthwise, grease with oil and bake in the oven at temperature 180-200°С for about 10-15 minutes or boil in salted water for 3-5 minutes and then fry.

Fry green onions in a preheated pan until golden brown.

Put the sauce on a plate, top with leeks and fried green onion.
Garnish with chopped chives, herbs and hazelnuts.
Recipe from Emir Kurtlushaev for the online culinary magazine Striped Apron.
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