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.
Fritters
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?
