Serves 4
ingredients
- 3 red bell peppers
- 1 cup hazelnuts, peeled (if unable to find peeled, follow the instructions in step 4)
- 2 tablespoons baking soda (if following step 4)
- 4 cloves garlic, skin on
- 2 large or 4 small leeks
- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 2 tablespoons sherry vinegar
- One 15-ounce can fire roasted tomatoes
Directions
- Place rack at the top of the oven and broil on high. Line a baking sheet with aluminum foil.
- On the baking sheet, place bell peppers and garlic cloves and broil for 20 minutes, using tongs to rotate every 3 minutes. Skin on peppers should be completely black and blistered.
- In a mixing bowl, add peppers and cover with plastic wrap. Set aside for 10 minutes to steam. Remove the stems and seeds. Peel off skin. Set aside.
- In a large saucepan, boil 1 cup water. Add hazelnuts and baking soda. Boil for 3 minutes. Transfer hazelnuts to a colander and rinse with cold water. Peel hazelnuts.
- Heat oven to 375 F. Line 2 baking sheets with aluminum foil.
- Add garlic cloves and peeled hazelnuts to one baking sheet. Bake for 20 minutes.
- Remove the tough outer leaves from the leeks but keep the top 4-6 inches of tough greens and the bottom roots. Rise off any dirt off.
- Add leeks to the second baking sheet. Rub 2 tablespoons olive oil and 1 teaspoon salt onto leeks. Bake for 35-40 minutes or until leeks are charred on the outside and tender on the inside.
- Peel garlic cloves. Set aside.
- In a food processor, blend bell peppers, garlic, hazelnuts, sherry vinegar, canned tomatoes, 1/4 cup olive oil and 1/2 teaspoon salt until smooth to make romesco.
- Add leeks to a serving dish. Using a spoon, dollop romesco on top. Serve immediately
