Romesco with Bellota ham, vegetables and radishes
by Robert Thompson
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Ingredients
Fruit & Vegetables
10 tomatoes, scored with two incisions
4 bulbs of garlic
3 large carrots, cut into ribbons
1 white radish, cut into ribbons
1 black radish, cut into ribbons
Store Cupboard
50g of whole almonds, peeled
50g of roasted hazelnuts, peeled
salt
pepper
Bakery
1 slice of white bread, crust removed
Oils & Vinegars
3 tbsp of sherry vinegar
101ml of olive oil
1 dash of truffle oil
Salad & Fresh Herbs
1 green radish, cut into ribbons
200g of mixed salad leaves
Delicatessen
16 slices of jamón Ibérico de Bellota