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Romesco (Catalan pronunciation: [ruˈmɛsku]) is a tomato-based
sauce that
originated from Valls,
province of Tarragona, in Catalonia, Spain. The fishermen...
-
winter and
early spring,
where calçots are grilled,
dipped in
salvitxada or
romesco sauce, and
consumed in m****ive quantities. In ****an, tree
onions (wakegi)...
- bouillabaisse.
Rouille is most
often used in the
cuisine of Provence.
Aioli Romesco Salvitxada Herbst,
Sharon Tyler (1995). "Food
Network Encyclopedia entry...
-
hands and
dipping the
white portion in
salvitxada (not to be
confused with
romesco sauce, a
sauce intended for fish). The
green tops are discarded. It's customary...
- calçots at the calçotades, a
traditional local barbecue. It is
similar to
romesco sauce with the
difference that it is
thickened with
toast rubbed with fresh...
- cheeses, potatoes,
seafood and meat.
Specific recipes include versions of
Romesco and rojo
cream sauces.
Fresno chiles are an
excellent source of vitamin...
-
tacos in
Downtown Miami Romesco,
Bonita in
Greater San
Diego from its
opening in 2009;
Plascencia ended his ****ociation with
Romesco in 2017 The Soul of Baja...
- and
Valencian cuisine. It is not an
autonomous sauce like
mayonnaise or
romesco, but it is
added as a
seasoning during the
cooking of a recipe.
Often the...
- the
Catalan diet but
there are
quite garlicky sauces such as
allioli or
romesco. One type of
Catalan dish is escudella, a soup
which contains chick peas...
-
sauce Ravigote sauce – classic,
lightly acidic sauce in
French cuisine Romesco –
Catalan sauce of tomatoes, garlic, and nuts
Salad dressing – Food mixture...
