Type of cooking:
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Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (4) :
-10 large San Marzano tomatoes – lightly score tops with two incisions in eachMethod: Place the tomatoes and garlic bulbs on a lightly oiled baking dish.
-4 bulbs of smoked garlic – slice of tops to expose cloves
-50g peeled lightly roasted hazelnuts
-50g peeled lightly roasted almonds
-1 slice white bread – crust removed
-Thinly sliced Jamón Ibérico de Bellota or similar ham if not available
You will also need:
Selection of thinly sliced vegetables – carrots – purple, yellow and normal, asparagus, radish – pink and black, beetroot – golden and candy.
Selection of salad leaves – red chard, baby spinach, mizuno.
Place in a pre-heated oven and roast at 190˚c until the tomatoes are well coloured and the garlic bulbs are very soft – approximately 30-35 minutes.
(Cover the bulbs with a little foil if they start to colour too much or they will be bitter.)
Allow the tomatoes and garlic to cool.
Next, gently squeeze out the seeds from each tomato and the garlic from their skins.
Place the remaining pulp and skin from the tomatoes and the garlic cloves in a course sieve and rub through with the back of a ladle.
In a blender pulse the bread with the mixed nuts until fairly fine in texture.
Add to the reserved tomato and garlic and mix well.
Finish by adding a little sherry vinegar, truffle oil, olive oil and seasoning.
Dress all of the vegetables with a little olive oil and season lightly, spread a little of the romesco onto 4 plates and arrange the different vegetables together with the ham and the salad leaves.