Romesco is one of Spain’s iconic sauces, good not only with grilled onions or leeks but also asparagus, broccoli, cauliflower, or brussels sprouts. You can even pair it with scrambled eggs or grilled meats, poultry, or seafood—it’s that versatile.
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
The fourth quarter of the year always finds me in the Mediterranean for the festive annual olive harvest. Italy, where my identity as the Olive Oil Hunter was forged, welcomes me back each fall like a returning son.
My Merry Band of Tasters and I were treated to this colorful dish for lunch at the Di Mercurio family’s farm, and master miller Duccio Morozzo and I liked it so much we decided to recreate it back in his Roman kitchen. The tomato purée we used is called passata. Find it at larger supermarkets or online. Back in the US we also use high-quality crushed tomatoes.
