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Featured Recipes

Romesco Sauce

Romesco Sauce

Ingredients

Serves 2-4

  • 2 red bell peppers, cut in half and seeds removed
  • 1 Tbsp Corto TRULY® 100% Extra Virgin Olive Oil, plus more for finishing
  • 1 cup roasted unsalted almonds
  • 1/2 jar Stanislaus Piccolo® Datterini Baby Plum Tomatoes
  • 2 cloves garlic, peeled
  • 1/4 cup parsley leaves
  • juice of 1/2 lemon
  • 1 tsp chili flakes, plus more for finishing
  • salt, to taste
  • crumbled fresh feta, for topping

Directions

Preheat the oven to 450°F. Line a baking sheet with parchment paper and drizzle with 1 Tbsp Corto 100% TRULY® Extra Virgin Olive Oil. Place the bell peppers cut side down and roast for 30–40 minutes, until blistered. Transfer to a bowl, cover with a kitchen towel, and let rest for 30 minutes.

Peel and discard skins. Add peppers to a food processor with almonds, Stanislaus Piccolo® Datterini Baby Plum Tomatoes, garlic, parsley, lemon juice, chili flakes, and salt. Blend until smooth. Adjust seasoning.

Spoon the Romesco onto a plate, drizzle with more Corto TRULY® 100% Extra Virgin Olive Oil, and top with feta + chili flakes. Serve with veggies, cheese, and bread.