Barcelona
- Recipes - Sauces
Ailloli
Sauce
8 garlic cloves, minced
1 cup extra-virgin olive oil
Salt
In a blender,
add the garlic. With the blender running, slowly drizzle in enough
oil until the mixture is thick and emulsified. Season with salt.
Picada
Sauce
2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped fresh parsley leaves
Olive oil
Salt and pepper
Using a mortar
and pestle or a spice mill or a food processor, grind the garlic,
nuts and bread together. Add the parsley and mash until incorporated.
Add in enough oil to the mixture to form a thick paste. Season with
salt and pepper.
Samfaina
Sauce
1 cup extra-virgin
olive oil
2 1/2 cups medium eggplant, unpeeled and diced
2 1/2 cups medium diced zucchini, unpeeled and diced
3 cups fresh tomatoes, peeled, seeded and chopped
3 medium red bell pepper, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons garlic cloves, chopped
Salt
Black pepper, freshly ground
Heat oil in
large pot. When the oil is hot, add the onions. Season with salt
and pepper. Saute until soft, about 6 minutes. Add the garlic and
eggplant. Season with salt and pepper. Saute until wilted, about
4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season
with salt and pepper. Bring to a simmer and cook until the liquid
as evaporated and the vegetables are very soft, about 30 minutes.
Taste and season if necessary.
Sofregit
Sauce
1/3 cup extra-virgin
olive oil
1 cup onion, chopped
1 teaspoon garlic cloves, minced
1 cup plum tomatoes, peeled, seeded and chopped (fresh or canned)
1 teaspoon flat-leaf parsley, minced
1 teaspoon sage, minced
Salt and pepper, to taste
Heat a heavy
saute pan and pour in the olive oil. When the oil is hot, add the
onions and cook over low heat until they turn soft and golden brown,
about 20 minutes. Stir in the garlic and cook until it begin to
color slightly, about 5 minutes. Add the tomatoes and cook slowly
until they begin to blend with the onions, about 20 minutes. Add
the parsley and sage and cook for another 10 minutes. Add salt and
pepper to taste.
Romesco
Sauce
3 dried ancho
peppers, soaked, seeded and minced
1 small fresh serrano or jalapeno pepper, split in half
3 whole garlic cloves
2 slices white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped
1/2 cup blanched almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 tablespoon finely chopped fresh parsley leaves
Salt, to taste
In a large saute
pan, over medium heat, add the oil. When the oil is hot, add the
peppers. Saute for 1 minute and remove from the pan. Reserve the
oil. In a food processor, combine the peppers and garlic. Process
until a paste forms. Add the reserved fried bread, tomatoes and
nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons
of the reserved oil and season with salt. Process for 15 seconds.
Add the parsley and process for 5 seconds. Remove and store in an
airtight container under refrigeration until ready to use.
