Try this Romesco Sauce Akelare recipe, or contribute your own.Suggest a better description
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. Its 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
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 742 (95%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 59.8g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 162.9mg||4 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 4.1g|
|Protein 3.5g||5 %|
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Calories per serving: 785
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