Frank Camorra MoVida’s Romesco sauce contains an abundance of dark smokey Nora peppers but for his own take is lifted with a bit more acidity. It’s a delicious collaboration with the artisan vegetable producer Navarrico in the Navarre Region of Spain.
It’s almost impossible to list uses for it because you can use it on almost everything as it is an awesome umami addition to char grilled steak, seafood and even vegetables. Think of a baked breakfast with chorizo or chargrilled asparagus on big lump of romesco or even on toast!
Despite it’s fiery red appearance it’s not spicy at all but carries a robust earthiness, gentle smokey flavour and burst of acid from red wine vinegar. It’s almost impossible to list uses for it because you see it everywhere, on everything. Romesco is one of the ubiquitous flavours of Spain. Although there seems to be as many different recipes for it as there are Grandmothers the rough idea is roasted Nora peppers with ground nuts, bread and pimenton.