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Grilled Secreto with Sauce Romesco and Grilled Vegetables
PORK FOODSERVICE18Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 pork secreto (pork breast or brisket)
- 1 yellow bell pepper
- 1 bunch asparagus
- 1 bunch ramps
- sea salt (As needed)
- 1 cup Romesco sauce
- 1/4 cup Marcona almonds (Spanish, blanched or other almonds)
- 1/4 cup hazelnuts
- 12 cloves garlic (unpeeled)
- 6 plum tomatoes (ripe, large, cored, halved and seeded)
- 1 cup extra-virgin olive oil
- sea salt (As needed)
- 1 ancho chile pepper
- 20 hot water
- 1 can piquillo peppers (Spanish, imported or 1 jar, 8 ounces roasted red peppers)
- 1/4 tsp. cayenne
- 1 Tbsp. aged sherry vinegar (or red wine vinegar or to taste)
- 1 Tbsp. red wine (preferably Spanish, such as Priorato or Rioja, or to taste)
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Directions
- 1. Preheat the oven to 400 degrees and line sheet tray with foil.
- 2. In a single layer, evenly spread almonds and hazelnuts. Roast until toasted approximately 8 minutes, stir as needed.
- 3. On a clean kitchen towel, rub the skins off the hazelnuts. Place almonds and hazelnuts and add to the food processor; set aside to cool.
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