romesco sauce
#370509 - 10/22/13 09:11 AM
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Sassie
Reged: 07/02/13
Posts: 188
Loc: The Netherlands, Europe
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I love the romesco sauce in the efi book. Now I am looking For tips to change this sauce a little but not too much. It has to 'stay' romesco-way but just a little different. I hope you know what I mean.. 
Saskia
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pecans are really good! And if you can do roasted red bell peppers with the skin removed, sub some of that for some of the tomatoes.
Also, this sauce is traditionally much higher in olive oil than my recipe. If you can do a bit more fat you can thin the finished sauce with more olive oil for a more typical "romesco".
I also love to add a can of white albacore tuna, drained, to the finished sauce. Or just put a spoonful of the tuna on top of the sauced pasta.
- H
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Thanks for your reply. I wouldn't think about different nuts. This weekend I will try the romesco sauce a little bit different. Thank you. 
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