Leeks Romesco with Crumbled Garrotxa Cheese

Name: Leeks Romesco with Crumbled Garrotxa Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Spanish, European
Ingredients: 59 milliliters blanched whole unsalted almonds; 118 milliliters cubed firm-textured white bread without crusts (1/4 inch); 4 servings Crusty sourdough bread, for serving; 2 garlic cloves, smashed; 6 mediums leeks, white and tender green parts only, halved lengthwise; 59 milliliters chicken stock or low-sodium broth; 118 milliliters extra-virgin olive oil, plus more olive oil for brushing; 2 plum tomatoes—peeled, seeded and coarsely chopped; 1 small red bell pepper; 4 servings Salt and cayenne pepper; 3 Tbsps sherry vinegar; 237 milliliters ounces crumbled Garrotxa or other tangy, semi-aged, goats-milk cheese

Leeks Romesco with Crumbled Garrotxa Cheese is a dairy free recipe with 4 servings. One portion of this dish contains about 5g of protein, 32g of fat, and a total of 400 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. It works well as a rather inexpensive sauce. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up blanched almonds, firm-textured bread without crusts, bell pepper, and a few other things to make it today.

Instructions

Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over.

Ingredients you will need

Bell Pepper

Olive Oil

Equipment you will use

Broiler

Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, core and seed the pepper and cut it into thick strips.

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Pepper

Wrap

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Plastic Wrap

Bowl

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.

Ingredients you will need

Olive Oil

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Frying Pan

Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes.

Ingredients you will need

Almonds

Transfer to a cutting board and let cool slightly, then coarsely chop.

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Cutting Board

Heat 1 tablespoon of the olive oil in the skillet.

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Olive Oil

Equipment you will use

Frying Pan

Add the bread cubes and cook over moderate heat, stirring frequently, until golden and crisp, about 5 minutes.

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Bread Cubes

Transfer to a plate.

Heat another tablespoon of the olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the bell pepper strips and garlic and cook, stirring occasionally, until the garlic is lightly golden and softened, about 5 minutes.

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Bell Pepper

Garlic

Add the tomatoes and cook for 1 minute longer.

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Tomato

Transfer to a large mortar or food processor and let cool.

Equipment you will use

Food Processor

Mortar And Pestle

Add the fried almonds to the bell pepper mixture and using a pestle, pound to a coarse paste, or pulse in the processor.

Ingredients you will need

Bell Pepper

Almonds

Equipment you will use

Mortar And Pestle

Add the toasted bread cubes and 1 tablespoon of the olive oil, then pound and stir, or pulse, until the sauce is emulsified. Gradually add 1/4 cup of olive oil, stirring and pounding, or pulsing, until emulsified. Stir in 2 tablespoons of the sherry vinegar and season with salt and cayenne.

Ingredients you will need

Sherry Vinegar

Bread Cubes

Olive Oil

Ground Cayenne Pepper

Sauce

Salt

In a large deep skillet, heat the remaining 2 tablespoons of extra-virgin olive oil until shimmering.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the leeks and cook over moderate heat, turning occasionally, until lightly browned and barely softened, about 10 minutes.

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Leek

Add the chicken stock and the remaining 1 tablespoon of sherry vinegar, season with salt and cayenne and bring to a boil. Cover the leeks and cook over moderate heat until tender, 10 to 12 minutes longer.

Ingredients you will need

Sherry Vinegar

Chicken Stock