| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 4 |
md |
Zuccini; cut on the bias |
|
|
; into 1/4 -inch |
|
|
; slices |
|
|
Romesco sauce |
|
|
Salt |
|
|
Pepper |
| 1/4 |
c |
Pure olive oil |
| 1/4 |
c |
Peeled garlic cloves |
| 1 |
|
Red bell pepper; roasted, peeled and |
|
|
; seeded |
| 2 |
|
Plum tomatoes |
| 2 |
|
Ancho chiles; soaked in boiling |
|
|
; water until soft, |
|
|
; seeded |
| 1 |
sl |
White bread; crust removed, cut |
|
|
; into small cubes |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Shelled hazelnuts |
| 1 |
tb |
Honey |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
ROMESCO SAUCE
1. Prepare a grill.
2. Five minutes before grilling, marinate the zuccini slices in 1 cup of
the Romesco sauce.
3. Season the zuccini with salt and pepper to taste and grill until tender,
about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the
side.
Makes 8 servings.
Romesco Sauce:
1. Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread
cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it's done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at
the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food
processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.
Converted by MC_Buster.
NOTES : From Executive Chef Bobby Flay
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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