blend · pan sauce
★ STARRED KITCHENPrep 10 minBloomfield Romesco
Independent adaptation of a publicly published Giuseppe D'Aquino recipe. Not affiliated with, sponsored by, or endorsed by Giuseppe D'Aquino.
From a starred kitchen.
Ratio
Ingredients
- Tomato — 2 tomatoes
- Almonds — 8 almonds
- Hazelnuts — 8 hazelnuts
- Red Pepper — 2 red peppers
- Bread — ~30 g bread
- Garlic — 2 garlic cloves
- Red Wine Vinegar — 50 ml red wine vinegar
- Olive Oil — 100 ml EVO
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Bloomfield Romesco wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Giuseppe D'Aquino. Italian contemporary. Cited awards include: Michelin 1* (Oseleta).
Originally published as Romesco.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Giuseppe D'Aquino / Identità Golose (ricetta 2017, Ristorante Oseleta) (published as “Romesco”). Full citation lives in Provenance.