Ingredients

• 3 dried anorra chiles or 1 ancho or pasilla chile 1 red bell pepper
• 2 large or 3 medium ripe tomatoes
• 5 cloves garlic, peeled and coarsely chopped
• 3 tablespoons blanched whole almonds or slivers, toasted
• 1 small onion, peeled and quartered
• 1/3 cup extra virgin olive oil
• 1 or 2 slices country-style white bread
• 3 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons red wine vinegar, or more to taste
• Salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat the grill to high. Quickly toast the chile on both sides (10 to 20 seconds in all). Transfer it to a bowl of warm water and let soak for several minutes while you grill the rest of the vegetables. Skewer the garlic on toothpicks. Skewer the onion quarters on bamboo skewers. Arrange the pepper, tomatoes, garlic, and onion on the grill grate and grill until the skin on the pepper is blackened and the other vegetables are nicely browned. As they are done, transfer them to a platter and let cool. Remove the toothpicks from the garlic and the skewers from the onions. Brush the bread on both sides with olive oil and grill until nicely browned, 1 to 2 minutes per side.

Step 2

Drain the chile; reserve the liquid. Tear the chile into pieces and remove the stem and seeds. Remove any very charred skin from the tomatoes and pepper; core and seed the pepper. In the bowl of a food processor, combine the bell pepper, chile, onions, garlic, bread, and almonds. Puree to a smooth paste. Add the parsley, vinegar, the remaining olive oil, and salt and black pepper. Process until smooth, adding enough of the reserved chile soaking liquid to make a pourable sauce. Correct the seasoning, adding salt or vinegar as necessary.

Step 3

Serve the sauce at room temperature; it will keep, tightly covered in the refrigerator, for up to 3 days.

Ingredients

• 2 bunches large spring onions or scallions, trimmed, or small leeks
• Coarse salt (kosher or sea) to taste
• Romesco Sauce, for serving (recipe follows)
• Extra virgin olive oil, for serving
• Freshly ground black pepper, to taste, for serving

Directions

Step 1

Preheat the grill or grill pan to high. (If desired, you can also use your oven’s broiler.)

Step 2

When ready to cook, arrange the scallions on the hot grate and grill, turning with tongs, until charred all over, 8 to 10 minutes (scallions will take less time than leeks). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 10 minutes.

Step 3

Unwrap the onions and pick away the charred skin and root end with your fingers. Serve warm with Romesco Sauce and olive oil.

Ingredients

• 1 pound broccoli (1 to 2 heads, with stems)
• 6 to 7 tablespoons extra virgin olive oil, divided use
• Kosher salt
• 1/2 teaspoon hot red pepper flakes (optional)
• 1 small red onion, peeled, cut into
• 1/2-inch-thick wedges
• 4 cloves garlic, peeled and thinly sliced
• 2 oil-packed anchovy fillets
• 1/2 cup (2 ounces) finely grated Manchego
• Lemon wedges, for serving

Directions

Step 1

Preheat the oven to 400°F. Trim only the very bottom of the broccoli stem (stems). Peel the tough outer layer, from the florets to the base of the stalk. Starting from the stem end, cut the broccoli stem(s) on a sharp diagonal until you reach the florets. Break the florets apart into bite-size pieces.

Step 2

Heat 3 tablespoons of the oil in a large heatproof skillet (we prefer cast iron) over medium-high heat until shimmering. Add the broccoli; season with salt and the hot red pepper flakes, if using. Cook, tossing occasionally, until the broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out the skillet.

Step 3

Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Cook the onion and garlic, stirring often, until the onion begins to soften, about 3 minutes. Add the anchovies and cook, breaking them apart with a spoon, until they are broken down and the garlic is beginning to turn golden, about 2 minutes. Return the broccoli to the skillet and toss to coat with the remaining oil (1 to 2 tablespoons). Transfer to the oven and roast, tossing once or twice, until the broccoli is browned and tender, 20 to 25 minutes. Carefully transfer the skillet (it will be screaming hot) to a heatproof surface.

Step 4

Divide the broccoli among 4 plates. Sprinkle with the Manchego. Serve with lemon wedges.