Stuffed potatoes filled with Spanish romesco sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Stuffed potatoes filled with roasted peppers, tomatoes, and crispy breadcrumbs can be enjoyed as an appetizer or a side dish. A seemingly boring food like potatoes makes a wonderful base for the vibrant, spicy romesco sauce. This traditional Catalan sauce emerged in the 15th century thanks to the discovery of America, bringing with it tomatoes and various peppers previously unknown in Europe. It pairs well not only with vegetables but also with meat and fish dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 18 young potatoes (about 450 g)
- 4 cloves of garlic
- 1 teaspoon black peppercorns
- 4 tbsp. l. olive oil
- 1 slice of white bread without crust, torn into small pieces
- 0.5 tbsp. baked bell peppers, chop coarsely
- 1 tbsp red wine vinegar
- 0.5 tsp smoked paprika
- 1 ladyfingers tomato, cored and quartered
- 3 thin slices serrano jamon (about 50 g)
- 2 tbsp sour cream
- 1 tbsp. l. chopped parsley
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Cooking the dish according to the recipe:
- In a medium saucepan, combine the potatoes, 2 cloves of garlic, black peppercorns, and 1 teaspoon of salt. Cover with cold water and bring to a boil. Reduce heat to a simmer and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife. Drain and let cool until the potatoes are not too hot, but still warm.
- Romesco sauceMeanwhile, heat the olive oil in a skillet over medium-high heat. Slice the remaining 2 garlic cloves and add them to the skillet along with the bread pieces. Cook, stirring, until the bread is golden brown, about 3 minutes. Transfer to a food processor and add the roasted peppers, vinegar, smoked paprika, tomatoes, and 3/4 teaspoon of salt. Puree until smooth.
- Heat a nonstick skillet over medium heat. Fry the serrano, turning, until crisp, about 2-3 minutes. Transfer to a plate lined with paper towels to drain excess oil, then break into small pieces.
- InningsCut the warm potatoes in half and use a measuring spoon (1/4 teaspoon) to scoop out a small amount of flesh. Top each half with a little romesco sauce, sour cream, crispy serrano pieces, and a sprinkle of parsley.
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