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Eat This Word: Romesco

JBF Editors

June 26, 2017


WHAT? Catalan hodgepodge. This classic sauce is a specialty of the Tarragona province in the Catalonia region of northeastern Spain. About the only ingredient chefs can agree on is the special red pepper that gives the sauce its name. Some contend the formula should be nothing more than a simple mixture of olive oil, red peppers, and bread, while others liven it up with flavorful ingredients, such as garlic, wine, chile powder, paprika, almonds or hazelnuts, and vinegar to the blend. Regardless of the recipe, the final product is usually a smooth paste, typically served with grilled poultry or fish. Each spring, there is a competition among fishermen in the Serrallo district of the province to produce the best Romesco. Before thousands of spectators, the Romesco-masters—who only pass their secret recipes on to their sons—set to work with their mortars and pestles to compete for the championship title.

WHERE? Chicago Buzz

WHEN? June 27, 2017

HOW? Octopus with Salt Cod Espuma, Candied Olives, Sunflower Seed Romesco, and Eggplant

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