Red pepper and hazelnut sauce from The Herbfarm Cookbook by Jerry Traunfeld

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

  • Laura on January 30, 2015

    Pg. 331. This sauce is sensational! Traunfeld describes it as a version of romesco sauce, substituting hazelnuts for almonds. I made it exactly as written, but did take the shortcut step of using bottled roasted red peppers rather than roasting the peppers myself. I don't think the sauce suffered from it at all. The sauce is a really lovely salmon color and while I made it to accompany the Pork Tenderloin with Mediterranean Herbs recipe, I think it would be better paired with seafood or vegetables.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.