Romesco

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• 750 g hazelnuts
• 1.8 kg roasted tomatoes (romesco)
• 400g stirato bread/pan de cristal, diced
• 70g whole peeled garlic cloves
• 160g / 1/2 cup nyora pepper purée
• 90g parsley leaves
• 3 cups olive oil
• 2 cups sherry vinegar
• 1.5 oz Kosher Salt
• 12 oz Water

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1/2 batch fits in a robo coupe.

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• Deep fry the hazelnuts until golden brown.
• Deep fry the Stirato bread until crispy.
• Blend ALL ingredients completely in the robot coupe until smooth.
• Add small amounts of water to adjust consistency & achieve a smooth paste.
• Add salt

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