ROASTED ROMAN-STYLE ROMANESCO
Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.
Provided by Chef John
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
- Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
- Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
- Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
- Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
- Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g
ITALIAN SNAPPER AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet in the oven and preheat to 500 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, a few grinds of pepper and 1 grated garlic clove. Spread out on the baking sheet and roast until browned and tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 6 to 8 minutes; remove to a plate with a slotted spoon. Add the onion and bell pepper to the skillet; cook, stirring, until lightly browned, 5 to 7 minutes. Add the remaining garlic and the cherry peppers; cook until softened, about 1 minute. Add the cherry pepper brine and wine and cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Add the chicken broth, rosemary and a pinch of salt; bring to a simmer.
- Season the snapper with salt and pepper. Arrange skin-side up on top of the vegetables in the skillet. Scatter the sausage around the fish. Adjust the heat to maintain a gentle simmer, cover and cook until the fish is just cooked through, 5 to 6 minutes.
- Divide the sausage, vegetables and snapper among plates; discard the rosemary. Serve with the potatoes. Sprinkle with parsley.
Nutrition Facts : Calories 570, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 95 milligrams, Sodium 990 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 45 grams, Sugar 3 grams
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
RED SNAPPER LIVORNESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium high heat and coat with olive oil.
- Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
More about "roman esco italian romesco with red snapper recipes"
BEST ROMESCO SAUCE RECIPE (5 MINUTES!) L THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (23)Calories 133 per servingCategory Dip, Sauce
- Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
ROMESCO SAUCE {THE CATALONIAN PESTO} - ENRILEMOINE
From enrilemoine.com
ROMESCO SAUCE RECIPE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
ROMESCO ROMANESCO RECIPE | GOOP
From goop.com
EASY ROMESCO SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER RECIPE - FOOD …
From foodnetwork.co.uk
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER - RECIPES LIST
From recipes-list.com
ROMESCO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER | RECIPE - PINTEREST
From pinterest.com
ROMANESCO ITALIAN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER – RECIPES NETWORK
From recipenet.org
ROMESCO SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST ROMANESCO RECIPES TO REPLACE BROCCOLI - INSANELY GOOD
From insanelygoodrecipes.com
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER | RECIPE - PINTEREST
From pinterest.com
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER - PINTEREST
From pinterest.com
You'll also love