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red bell pepper extra-virgin olive oil garlic sherry vinegar salt leeks chicken stock Garrotxa crusty
Viewed: 65 - Published at: 4 years agoIngredients
- 1 small red bell pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more olive oil for brushing
- 1/4 cup blanched whole unsalted almonds
- 1/2 cup cubed firm-textured white bread without crusts (1/4 inch)
- 2 garlic cloves, smashed
- 2 plum tomatoespeeled, seeded and coarsely chopped
- 3 tablespoons sherry vinegar
- Salt and cayenne pepper
- 6 medium leeks, white and tender green parts only, halved lengthwise
- 1/4 cup chicken stock or low-sodium broth
- 4 ounces crumbled Garrotxa or other tangy, semi-aged, goat's-milk cheese (1 cup)
- Crusty sourdough bread, for serving
Method
- Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over.
- Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes.
- Peel, core and seed the pepper and cut it into thick strips.
- Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
- Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes.
- Transfer to a cutting board and let cool slightly, then coarsely chop.
- Heat 1 tablespoon of the olive oil in the skillet.
- Add the bread cubes and cook over moderate heat, stirring frequently, until golden and crisp, about 5 minutes.
- Transfer to a plate.
- Heat another tablespoon of the olive oil in the skillet.
- Add the bell pepper strips and garlic and cook, stirring occasionally, until the garlic is lightly golden and softened, about 5 minutes.
- Add the tomatoes and cook for 1 minute longer.
- Transfer to a large mortar or food processor and let cool.
- Add the fried almonds to the bell pepper mixture and using a pestle, pound to a coarse paste, or pulse in the processor.
- Add the toasted bread cubes and 1 tablespoon of the olive oil, then pound and stir, or pulse, until the sauce is emulsified.
- Gradually add 1/4 cup of olive oil, stirring and pounding, or pulsing, until emulsified.
- Stir in 2 tablespoons of the sherry vinegar and season with salt and cayenne.
- In a large deep skillet, heat the remaining 2 tablespoons of extra-virgin olive oil until shimmering.
- Add the leeks and cook over moderate heat, turning occasionally, until lightly browned and barely softened, about 10 minutes.
- Add the chicken stock and the remaining 1 tablespoon of sherry vinegar, season with salt and cayenne and bring to a boil.
- Cover the leeks and cook over moderate heat until tender, 10 to 12 minutes longer.
- Let the leeks cool, then drain.
- Arrange the braised leeks on a large platter.
- Spoon half of the romesco sauce over the leeks.
- Sprinkle the crumbled Garrotxa cheese on top and serve with crusty bread and the remaining romesco on the side.
