Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 40 min
- Inactive: 15 min
- Cook: 55 min
- Yield: 10 servings
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 40 min
- Inactive: 15 min
- Cook: 55 min
- Yield: 10 servings
Ingredients
Roasted Cippolini Onions:
2 pounds cippolini onions, peeled
3 tablespoons olive oil
Salt and freshly ground pepper
Roasted Zucchini:
4 medium zucchini, cut on the bias into 1/4-inch slices
3 tablespoons olive oil
Salt and freshly ground pepper
Romesco Sauce, recipe follows
Chopped parsley
Spanish Antipasto, recipe follows
Spanish Cheese Platter, recipe follows
Romesco Sauce:
1/4 cup olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled, seeded
2 plum tomatoes
2 ancho chilies, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Spanish Antipasto:
Piquillo peppers, sliced
Assorted Spanish olives
Serrano ham, cut into chunks
Farmer's cheese, cut into bite-sized pieces
Extra-virgin Spanish olive oil
Bread
Spanish Cheese Platter:
1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk)
Directions
- Preheat the oven to 375 degrees F.
- For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
- For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
- Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto.
Romesco Sauce:
- Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
- Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
Spanish Antipasto:
- Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side.
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