Donal Skehan’s Charred Tenderstem with Smoky Romesco Sauce & Toasted Almonds
The romesco sauce recipe makes a generous amount so, save the leftovers in a jar in the fridge with some extra virgin olive oil on top of the sauce to seal its freshness.
Ingredients:500g Tenderstem® 2 tbsp olive oil 1 tbsp butter 4 tbsp flaked almonds, toasted 250g ricotta 4-6 slices sourdough bread, toasted Sea salt
For the Romesco Sauce:50g blanched almonds, toasted 50g skinless hazelnuts, toasted 6 garlic cloves, peeled and roughly chopped 6 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 tsp smoked paprika 1 slice of stale white bread, torn up (crusts are perfect) ½ red onion, peeled and roughly chopped 1 large tomato, peeled, deseeded and chopped 90g roasted red peppers from a jar handful of flat-leaf parsley, finely chopped
- Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they're combined but still have texture. Season with sea salt and ground black pepper.
- Heat a large griddle pan over a medium heat. Brush the Tenderstem® with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately four minutes on each side or until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
- Spread each slice of sourdough toast with ricotta and top with charred Tenderstem®, romesco sauce and toasted almonds.
- Serve while the Tenderstem® is still warm.