| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Sauce, Chilled |
6 |
Servings |
INGREDIENTS
| 2 |
|
Red peppers; roasted, cored and skinned |
| 2 |
|
Tomatoes; roasted with garlic and thyme |
| 2 |
oz |
Ground almonds |
| 2 |
oz |
Ground hazelnuts |
| 1 |
|
Clove garlic |
| 1 |
tb |
Chopped mint |
| 1 |
tb |
Chopped parsley |
| 1/2 |
c |
Sherry vinegar |
| 1/4 |
pt |
Dry sherry |
| 1 |
pt |
Virgin olive oil |
INSTRUCTIONS
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 4-6. 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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12,
1998
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