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Cooked by: Chef / Last Modified: 7/5/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
bread slice until golden on both sides. Grind the toasted almonds
finely in a food processor, together with the bread, pepper flakes
and garlic. Add the red pepper, tomatoes, paprika, salt and pepper,
puree to form a smooth paste. Whirl in the vinegar. With the motor
running, add the oil slowly in a thin stream. Taste for seasoning.
Reserve.
Cut the leeks in half lengthwise down to within 1" of bottom, or root
end. Rub them quite generously with olive oil and cook them over a
covered charcoal grill until they are very tender or golden.
Depending on their size and cooking method, they may take from 30-60
minutes. Turn occasionally while cooking. Serve the leeks warm with
Romesco sauce on the side.
| Ingredients:
3 Bunch(s) Young Leeks; trimmed
1/2 Cup(s) Olive Oil, extra vergin
1/2 Tablespoon(s) Olive Oil
1 Slice(s) White Bread
1/4 Cup(s) Whole Almonds; toasted
1/8 Teaspoon(s) Red Pepper Flakes
1 small Clove Garlic; chopped
1 medium Red Bell Pepper; cored
1/4 Pound(s) Ripe Tomatoes
1/8 Teaspoon(s) Paprika
1/8 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground Black Pepper
1/8 Cup(s) Red Wine Vinegar
1/4 Cup(s) Extra-Virgin Olive Oil |
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