Roasted Leeks and Romesco Dipping Sauce
By: Sweetwatercooks
Published: Tuesday, December 8, 2009 - 11:17pm

Ingredients




1 bunch leeks
olive oil
salt and pepper
Romesco Sauce:
2 red bell peppers (roasted)
1 head of garlic (roasted) or 3 raw garlic cloves
1 red chili
1 small banana pepper (optional)
4 roma type tomatoes (I used canned)
1/4 cup blanched almonds toasted
1/4 cup toasted walnuts 
1 slice stale bread brushed with olive oil and grilled lightly
splash of sherry vinegar
drizzle of extra virgin olive oil

Preparation

1 Leeks 2 Preheat oven to 400 degrees 3 Clean leeks well 4 Toss in olive oil and salt and pepper 5 Place on baking sheet in oven 6 Roast for 20 minutes or more (until they look crispy and kinda burnt on the edges) 7 Throw all your sauce ingredients into a food process or blender and puree until you reach a desired consistency. 8 To roast peppers: 9 Put on baking sheet under broiler. 10 Roast and turn until each side is blistered. 11 Put the roasted peppers immediately in ziploc bag and seal. (The steam will help the skins to loosen.) 12 After 10 minutes in sealed bag unseal and allow peppers to cool 13 Remove skins. 14 To roast garlic: 15 Cut off the top of the head and remove excess skin. 16 Place under broiler and roast until you see juices bubbling on top of garlic. 17 Squeeze the flesh of the garlic out into your sauce mixture.

About


Some romesco recipes call for raw garlic; I thought roasting it would give it a nice sweetness. Traditionally, hazelnuts are used, but I was out.