MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ricotta With Romesco Sandwich
Categories: Sandwiches
Yield: 2 Sandwiches

MMMMM--------------------------SANDWICH-------------------------------
4 sl Sourdough bread
100 g Ricotta
1 Avocado
2 Handfuls of green leaves and
-your preferred herbs

MMMMM---------------------------SAUCE--------------------------------
150 g Blanched almonds
6 tb Extra virgin olive oil; plus
-extra for frying
2 sl Good, stale white bread,
-(40 g); torn into chunks
2 cl Garlic; peeled and finely
-chopped
1 ts Sweet smoked paprika
220 g Jar of roasted red peppers;
-drained
2 tb Sherry vinegar
1 sm Dried chilli; crumbled -OR-
1 pn Dried chilli flakes
Salt and black pepper

The romesco takes a little time to make, but once you have a jar of
this flavour-packed wonder sauce in your fridge, it will fuel a
week's worth of meals and you'll be patting yourself on the back
after each one. This recipe makes more romesco than you need, so I've
suggested some more ideas for how to use it below.

Preheat the oven to 200°C/400°F/gas mark 6.

First, make your romesco sauce. Scatter the almonds on a baking tray
and roast for 8-10 minutes, until golden. Meanwhile, heat a little
olive oil in a pan and fry the bread until golden brown all over. Add
the garlic and smoked paprika and cook for a further minute, then
take off the heat.

Transfer the almonds and toasted bread to a food processor. Add the
peppers and blitz until you have a coarse paste don't get carried
away, you want some texture.

Tip the whole lot into a mixing bowl, stir in the extra virgin olive
oil, sherry vinegar, and chilli. Mix well, then season to taste.
Romesco is about a balance of punchy flavours, and it will mellow and
meld as you leave it to sit. Too thick? Add a little water. Too
sweet? Add a little vinegar. Too sharp? Add a little oil.

When you are ready to eat your sandwiches, lightly toast the bread.
Spread the ricotta thickly on two slices and the romesco generously
on the other two. Slice the avocado, put it on top of the romesco,
then put the ricotta bread on top to sandwich the lot.

Heat a dry frying pan until medium hot and toast the sandwiches on
each side for 2-3 minutes. Take off the heat, then quickly fill with
your salad leaves and herbs, and eat.

Recipe FROM: <gemini://gmi.noulin.net/cooking/129.gmi>

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