Grilled rabbit, lamb and chorizo with romesco sauce
Grilled rabbit, lamb and chorizo with romesco sauce
Rating: (1 rated)
Recipe Yield: Total time: 1 hour 10 minutes, plus about 1 hour marinating time | Serves 6 to 8
2 ancho chiles 1 egg 2 tablespoons freshly squeezed lemon juice 1 cup olive oil 1 cup roasted piquillo peppers 1/4 cup finely ground toasted bread crumbs 1/2 cup ground toasted hazelnuts or almonds, preferably marcona, or a combination 1 1/2 teaspoons sweet paprika 2 pinches of dried oregano Salt Cayenne pepper

Step 1 Hydrate the ancho chiles by soaking them in a bowl of hot water for 15 minutes. Remove the chiles from the water, seed the chiles and set aside.

Step 2 In a food processor, add the egg and 1 tablespoon of lemon juice. With the processor running, very slowly add the olive oil in a thin, steady stream. Once about half a cup of oil has been added and the mixture has thickened, pour in the remaining 1 tablespoon of lemon juice. Continue to add the rest of the oil in a steady stream. Remove the mayonnaise to a bowl and set aside in the refrigerator.

Step 3In a food processor, grind the piquillo peppers and the hydrated ancho chiles in a food processor.

Step 4Fold the pepper-chile mixture, the bread crumbs, nuts, paprika and oregano into the mayonnaise. Add salt and cayenne pepper to taste.

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