User:Cullen328/sandbox/Romesco

According to food writer Melissa Clark, cookbook author Penelope Casas was the authority on romesco for English speaking readers. When touring Catalonia, though, she discovered that there is no single correct recipe, and encountered several variations. Clark described romesco as "a rich and piquant purée made from sweet dried Spanish peppers along with tomato, garlic, almonds, vinegar and oil, pounded with breadcrumbs as a binder." Some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard boiled eggs. Clark's version uses hazelnuts instead of almonds.