Roasted Zucchini And Cippolini Onion With Hazelnut Romesco Sauce Recipe

More from this source
Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
218
FAT
43%
CHOL
2%
SOD
8%

Comments

Add a comment

Ingredients for 10 servings

Salt and freshly ground pepper

2 ancho chilies, soaked in boiling water until soft, seeded

Spanish Cheese Platter, recipe follows

4 medium zucchini, cut on the bias into 1/4-inch slices

Piquillo peppers, sliced

2 pounds cippolini onions, peeled

1/4 cup peeled garlic cloves

Assorted Spanish olives

3 tablespoons olive oil

1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk).

1/4 cup red wine vinegar

Spanish Antipasto, recipe follows

1/4 cup olive oil

Farmer's cheese, cut into bite-sized pieces

Bread

Extra-virgin Spanish olive oil

2 plum tomatoes

Romesco Sauce, recipe follows

1/4 cup shelled hazelnuts

1 red bell pepper, roasted, peeled, seeded

1 slice white bread, crust removed cut into small cubes

1/4 cup red wine

Chopped parsley

Serrano ham, cut into chunks

1 tablespoon honey

You might also like

Chez Panisse's Potatoes And Onions Roasted With...
Food52
Hayashi Rice (ハヤシライス)
No Recipes
Wine Harvester's Chicken: Legs And Thighs Brais...
In Praise of Sardines
Shish Taouk With Toum (Garlic Sauce)
Food52
Summer Squash, Peppers & Zürsun Heirloom Beans
Summer Tomato
Mystic Mushroom Paella
Food52
I Fall To Pieces Beef Stew
Food52
Moules Sans Frites
Food52
Steak And Ale Humble Pie
Food52
Sausage, Tomato And Broccoli Rabe Casarecce
Would Rather Gather