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Ingredients
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Vegetables
Romesco Sauce
Garnish
Method
Preparation
- 1
Prepare the Broccolini
Trim the ends of the broccolini and rinse thoroughly under cold water. Set aside.
- 2
Prepare the Fresno Peppers
Slice the Fresno chili peppers in half lengthwise and remove the seeds, if desired. Set aside.
- 3
Make the Romesco Sauce
In a food processor, combine roasted red bell peppers, almonds, garlic cloves, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste. Set aside.
Cooking
- 4
Blanch the Broccolini
Bring a pot of salted water to a boil. Add the broccolini and blanch for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 5
Assembly
- 6
Plate the Dish
On a serving platter, arrange the blanched broccolini. Drizzle with the romesco sauce and top with sautéed Fresno peppers. Sprinkle toasted almonds generously over the top for garnish.
- 7
Serve
Serve immediately while warm, and enjoy the delightful combination of flavors.
