Romesco is a Spanish sauce made with tomatoes, peppers, nuts, and bread. It's rich and creamy, and has sort of a mysterious earthy vibe. It's that subtle almost chocolatey earthiness that led me to add beets. You can serve romesco with fish, or dip roasted potatoes or charred scallions in it. This version is great tossed with a chunky pasta or spread on thick slices of toast. Top your toast or pasta with some crumbled Bulgarian feta for some really wonderful smokey, sweet, briny bites. This version omits the bread. It is also vegan (minus the feta) and the prettiest pink.
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