Mortar-and-pestle romesco from Bäco: Vivid Recipes from the Heart of Los Angeles (page 60) by Josef Centeno and Betty Hallock

  • almonds
  • caraway seeds
  • ground cayenne pepper
  • ground cinnamon
  • whole cloves
  • coriander seeds
  • fennel seeds
  • ground ginger
  • hazelnuts
  • lemons
  • red onions
  • turmeric
  • sherry vinegar
  • cumin seeds
  • cardamom seeds
  • jarred piquillo peppers
  • anchovies
  • dried chipotle chiles
  • smoked paprika
  • dried California chiles
  • dried arbol chiles
  • ground rose petals

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on December 31, 2017

    I brought this book a few months back and just took a proper look at it - everything looks so delicious and right up my street. I made this to top some roast potatoes. I did not have piquillo peppers so used plain roasted peppers in olive oil. I also did not have all the requisite chillis to make the spice - so I made my own version using piquin peppers - it was still good. Will make again 100% to recipe and then will branch out and maybe do some slow roasted tomatoes instead of the peppers - oh yum! Planning on making a few more recipes from this book tonight, so stay posted!

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