Equipment
Ingredients
Romesco Sauce
- 2 red pepper
- 3 garlic
- 100 g almonds, blanched
- 75 ml olive oil
- 7½ ml sherry vinegar
- 6 g smoked paprika
- 9 g red pepper purée
- 1 g salt, to taste
- 1 g black pepper, to taste
Bacon Dressing
- 45 ml olive oil
- 4 pancetta
- 1 garlic, chopped
- 1 anchovies, chopped
- 1 shallot, diced
- 7½ ml sherry vinegar
- 3 g parsley, roughly chopped
Cabbage
- 1 hispi cabbage, quartered
- 30 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 600 kcal
- Protein
- 11 g
- Carbohydrates
- 20 g
- Fat
- 57 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 547 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 35 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 1 mg
- Potassium
- 918 mg
- Calcium
- 121 mg
- Iron
- 3.1 mg
- Magnesium
- 114 mg
- Phosphorus
- 217 mg
- Zinc
- 1.8 mg
- Vitamin A
- 246 mcg
- Vitamin C
- 122 mg
- Vitamin E
- 13.7 mg
- Vitamin K
- 47 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.42 mg
- Niacin
- 2.8 mg
- Folate
- 94 mcg
- Water
- 228 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a large frying pan over high heat (230°C/450°F).
Add the whole red peppers, 3 garlic cloves, and almonds to the pan with a pinch of salt and a small amount of olive oil. Cook until the peppers are blistered and charred.
Cover the pan and allow the peppers to steam for 5 minutes until the skins loosen.
Peel and discard the skins from the peppers.
Place the peeled peppers, cooked garlic, and almonds in a blender with sherry vinegar, smoked paprika, red pepper purée, and 75ml olive oil.
Blend the mixture into a smooth paste and season with salt and pepper to taste.
Heat 45ml olive oil in a pan over medium heat (170°C/340°F) and fry the pancetta until crisp.
Remove the pancetta and set aside. Add the chopped garlic and anchovy to the remaining oil and sauté for 1 minute, then discard the solids.
Transfer the infused oil to a bowl and whisk in the diced shallots, sherry vinegar, and chopped parsley.
Heat a griddle pan on high (230°C/450°F). Brush the cabbage quarters with 30ml olive oil and season.
Grill the cabbage on all sides until the leaves are charred and the core is tender.
Spread romesco sauce on plates, top with the grilled cabbage and crispy pancetta, and drizzle with the bacon dressing.
Chef's Notes
- For an even deeper flavor in the romesco, char the red peppers over an open flame on a gas stove or under a broiler until the skins are blackened on all sides. This adds a smoky complexity.
- Don't overcrowd the pan when crisping the pancetta. Cook in batches if necessary to ensure it gets truly crisp rather than steaming.
- When grilling the Hispi cabbage, aim for distinct char marks. This not only adds visual appeal but also contributes significantly to the smoky flavor profile.
- The romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld and deepen even further.
- Taste and adjust seasoning for both the romesco and the dressing. Acidity from the sherry vinegar and salt from the pancetta and anchovies are key to balancing the richness.
Storage
Refrigerator: 72 hours — Store components separately; cabbage is best served immediately.
Reheating: Warm the cabbage in a 180°C (350°F) oven for 5-8 minutes.
Troubleshooting
Cabbage is burnt on the outside but hard in the center
Cause: Griddle pan temperature was too high
Fix: Transfer cabbage to an oven at 180°C (350°F) for 5-10 minutes to finish cooking the core
Prevention: Use medium-high heat or rotate cabbage frequently
Cultural Context
Romesco sauce, originating from the Catalonia region of Spain, is a rich and flavorful sauce traditionally made with roasted red peppers, nuts, and garlic. It's a versatile accompaniment to seafood, meats, and vegetables, embodying the vibrant culinary traditions of Spanish cuisine.
