Aurélie Thérond's Romesco sauce
- Par nbesse
- Le 29/09/2025
- Dans Local products & recipes
FR - Aurélie Thérond, a self-taught cook, has just published her latest recipe book, Le Trognon, le vieux croûton, le fond de bouteille et le blanc d'œuf sont dans une marmite, Ce n'est pas une blague : ça se mange ! (The core, the old crust, the bottom of the bottle and the egg white are in a pot. This is no joke: you can eat it!), a delightful collection accompanied by photographs by Claire Curt.
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"We're all the same when faced with an egg yolk or white, the dregs of a bottle, a piece of stale bread,
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She shares with UzEssentiel a recipe to try as soon as possible because we, too, are committed to sustainable development!
To make your Romesco sauce, you will need
(Recipe for 6 people, preparation time 40 minutes, cooking time 30 minutes)
Ingredients : 50 g stale bread, sliced, 1 small onion, 1 red pepper, 1 head of garlic, 300 g fresh tomatoes, 3 tablespoons olive oil, 30 g whole almonds, 2 tablespoons sherry vinegar. A few pinches of Espelette pepper, a little water (optional), salt.
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About Romesco sauce: A Spanish sauce originating in Catalonia, specifically from Tarragona, |
Recipe
Preheat the oven to 200°C (gas mark 6-7).
Peel and chop the onion.
Wash the bell pepper and cut it into medium-sized strips. Cut the tomatoes into quarters and remove the seeds.
Place the sliced onion, unpeeled garlic cloves, pepper pieces, and tomatoes in an ovenproof dish. Drizzle with olive oil. Cover with the slices of stale bread and place in the oven.
After 5 minutes, remove the bread pieces and continue baking for about 20 minutes (the tomatoes and peppers should start to brown).
In a frying pan, dry roast (without fat) the almonds over high heat, stirring occasionally, for about 4 to 5 minutes (they should brown slightly). Chop them coarsely with a knife.
When the vegetables have cooled slightly, remove the skins from the tomatoes, peppers, and garlic. Cut the toasted bread into pieces. Blend them with the vegetables and almonds, add the sherry vinegar and Espelette pepper (amount according to your taste), and season with salt. Add a little water to the mixture if necessary.
And there you have it, it's ready! Bon appétit!
Many thanks to Aurélie Thérond for her contribution to the Recipes section of the blog.
About Aurélie Thérond: “An advocate for inventive, healthy cooking that respects sustainable development and avoids food waste” Aurélie Thérond is the author of three other anti-waste books: Le Jaune & le Blanc (2019), Le Pain & le Vin (2020) and L'Epluchure, la Fane & le Trognon (2021), as well as Je veux bien manger quand je télétravaille (2023) and the very practical Je veux faire un gâteau mais je n'ai pas... (2022) (all published by Editions de La Martinière).