Teresa’s Spanish Picnic
At lunch one day with Teresa Parker of Spanish Journeys, I asked her about recipes she would suggest for a Spanish picnic. “Spanish people are not really picnickers. They don’t snack a lot, and don’t think sitting down with some bread, wine and cheese or something portable like that is really a lunch. Spaniards have a tradition of eating a big meal in the middle of the day.” She went on to tell about her Andalusian friends who told her about what outdoor eating was for them (which seems very similar to the way Italians dine al fresco). “It was necessary for field workers in olive groves, who started work early in the morning, that by noon, it was time to stop work because of the heat. [Noon is not Spanish lunch hour.] And then they might unpack some bread, a good sausage, a few cured olives they made at home, maybe a bit of cheese, and certainly a tortilla, Spanish comfort food.”
Salsa De Romesco
This recipe makes about one and a half cups—enough to serve with the tortilla and to accompany a side platter of asparagus or green beans. The wine to serve with this meal is a Spanish Tempranillo.
Ingredients
- 2 large, mild, dried red chiles—anchos or others are fine
- ¼ cup sherry vinegar
- Handful roasted hazelnuts
- Handful roasted almonds
- Handful stale bread, crumbled (or panko)
- 1 cup extra virgin olive oil
- 3 small ripe tomatoes
- 2 cloves garlic, minced
- Salt to taste
- A pinch of pimenton (Spanish smoked paprika) to boost the smoky flavors
- Optional: A pinch of cayenne will give the sauce more spiciness
Preparation
Preheat the oven to 400˚F and roast the tomatoes until soft and caramelized. (I like to do lots and then use the extra for tomato sauce for another meal.)
While the tomatoes roast, tear the chiles in half and remove stems and seeds. Put them in a saucepan, add the vinegar, bring to a simmer, then turn off the heat and let the peppers soak for about a half hour to soften.
Put one pepper into the blender along with the vinegar (add the second one for a spicier sauce).
Add the roasted tomatoes to the blender, and then add the nuts, bread crumbs, olive oil, garlic, salt and pimenton. Whirl it into a thick paste. Correct the salt.
