Monday, February 17, 2014

Five Recipes with Romesco You Can’t Live Without

Here at Culinary Collective, we’re all big fans of romesco. This sauce, originating from Cataluña, is our secret weapon for adding flavor on the fly. Romesco is a sauce made from tomato and ground nuts and traditionally used by Spanish fishermen to add flavor and richness to their weekly catch. Our Matiz Romesco is made with local ingredients sourced by the Molí de Pomerí company in Cataluña.  It is also gluten-free and made with just a few simple, fresh ingredients; olive oil, tomatoes, almonds, hazelnuts, vinegar, garlic, herbs, salt and beet fiber.

Romesco is our secret weapon to making any dish taste better – from roasted fish to pork chops, this sauce can be served on the side or blended into a soup broth to add flavor and texture. Going beyond simple meat and fish, why not try these five creative dishes that highlight the rich flavor of this traditional sauce.

Romesco Pizza
An intense but lovely pizza combination by blog Dolly and Oatmeal –   RomescoPizza with Spiced Chickpeas and Arugula. Feta, pine nuts and olives (but we’d throw on a a few dollops of our Matiz Olivada instead) makes this one a delicious and healthy weeknight keeper.

Baked Eggs
This is just too easy and hearty not to try – BakedEggs Romesco with Kale and Cheese sounds like the ultimate comfort food to us. Nutty, rich Matiz Romesco with bitter greens and salty, pungent cheese is a combination made in heaven.

Everyone loves tapas, and these fritters are perfect for our Matiz Romesco – ChickpeaFritters with Romesco. Add a salad and you have an easy, light meal.

Lamb Koftas
Step one: make LambKoftas with Yogurt Mint Sauce. Step two: run to the Mediterranean market and pick up some lovely fresh pita. Step three: wrap the lamb, yogurt sauce and romesco into each pita and serve.

Manchego Bites
The last recipe is a shortcut to elegance when you’re entertaining and want a perfect pairing to a bottle of Spanish red. Break our Matiz Tortas de Aceite into bite-sized pieces and put a dollop of Matiz Romesco on each. Top with thin slices of manchego cheese and chorizo. Warm in oven until cheese just begins to melt. Garnish with parsley and serve. 

How do you enjoy romesco?