Indulge in a delightful culinary experience with this leeks romesco dish, topped with crumbled garrotxa cheese. The rich, smoky flavors of the romesco sauce perfectly complement the tender braised leeks, while the garrotxa cheese adds a tangy and creamy finish. Served with crusty sourdough bread, this dish is an exquisite addition to any meal.
Photos of Leeks Romesco with Crumbled Garrotxa Cheese Recipe
While most ingredients in this recipe are commonly found, you might need to pay special attention to garrotxa cheese, a semi-cured goat cheese from Spain with a mild, nutty flavor. Additionally, sherry vinegar and leeks might not be everyday staples in your pantry. Make sure to look for these special items during your supermarket visit.
Ingredients for Leeks Romesco with Crumbled Garrotxa Cheese
Red bell pepper: Adds a sweet, smoky flavor when roasted.
Extra-virgin olive oil: Used for roasting, frying, and as a base for the romesco sauce.
Unsalted almonds: Provide a nutty crunch to the sauce.
White bread without crusts: Adds body to the romesco sauce.
Garlic: Infuses the sauce with a robust, aromatic flavor.
Plum tomatoes: Add acidity and sweetness to the romesco.
Sherry vinegar: Contributes a tangy, complex flavor to the dish.
Salt: Enhances all other flavors.
Cayenne pepper: Adds a subtle heat to the sauce.
Leeks: The main vegetable in the dish, providing a mild, onion-like flavor.
Chicken stock: Used for braising the leeks, adding depth and moisture.
Garrotxa cheese: A semi-cured goat cheese with a tangy, nutty flavor.
Crusty sourdough bread: Served alongside the dish for dipping into the romesco sauce.
One reader, Gilbertina Benedict says:
Leeks romesco with crumbled garrotxa cheese is a delightful dish! The smoky romesco sauce pairs perfectly with the tender leeks, and the garrotxa cheese adds a wonderful tangy finish. The crusty bread on the side is perfect for scooping up every last bit. Highly recommend!
Techniques Required
How to roast a bell pepper: Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over. How to peel, core, and seed a bell pepper: After roasting, transfer the bell pepper to a bowl, cover with plastic wrap, and let stand for 15 minutes. Then peel off the skin, remove the core, and discard the seeds. How to toast almonds: Heat 1 tablespoon of olive oil in a medium skillet until shimmering. Add the almonds and cook over moderate heat, stirring constantly, for about 5 minutes until golden. How to toast bread cubes: Heat 1 tablespoon of olive oil in the skillet. Add the bread cubes and cook over moderate heat, stirring frequently, for about 5 minutes until golden and crisp. How to make romesco sauce: Combine roasted bell pepper strips, garlic, tomatoes, fried almonds, and toasted bread cubes in a mortar or food processor. Pound or pulse to a coarse paste, then gradually add olive oil and sherry vinegar, stirring or pulsing until the sauce is emulsified. How to braise leeks: Heat 2 tablespoons of extra-virgin olive oil in a large deep skillet until shimmering. Add the leeks and cook over moderate heat, turning occasionally, for about 10 minutes until lightly browned and barely softened. Add chicken stock and sherry vinegar, season with salt and cayenne, and bring to a boil. Cover and cook over moderate heat for 10 to 12 minutes longer until tender.
How To Make Leeks Romesco with Crumbled Garrotxa Cheese
You’ll surely love this delicious and tangy Leeks Romesco dish with a hint of tomatoes, bell peppers, and a unique flavor brought by Garrotxa cheese.
Serves:
Ingredients
- 1small red bell pepper
- ½cupextra-virgin olive oil,plus an addtional 2 tbsp
- ¼cupunsalted almonds,whole, blanched
- ½cupwhite bread without crusts,firm textured, cubed to ¼-inch pieces
- 2clovesgarlic
- 2plum tomatoes
- 3tbspsherry vinegar
- salt and cayenne pepper
- 6medium leeks
- ¼cupchicken stock,or low-sodium broth
- 4ozGarrotxa cheese,or other tangy cheese, crumbled
- crusty sourdough bread
Instructions
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Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over.
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Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes.
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Peel, core, and seed the pepper and cut it into thick strips.
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Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil until shimmering.
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Add the almonds, and cook over moderate heat, stirring constantly, for about 5 minutes until golden.
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Transfer to a cutting board and let cool slightly, then coarsely chop.
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Heat 1 tablespoon of olive oil in the skillet.
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Add the bread cubes and cook over moderate heat, stirring frequently, for about 5 minutes until golden and crisp.
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Transfer to a plate.
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Heat another 1 tablespoon of olive oil in the skillet.
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Add the bell pepper strips and garlic and cook, stirring occasionally, for about 5 minutes until the garlic is lightly golden and softened.
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Add the tomatoes and cook for 1 minute longer.
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Transfer to a large mortar or food processor and let cool.
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Add the fried almonds to the bell pepper mixture and using a pestle, pound to a coarse paste, or pulse in the processor.
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Add the toasted bread cubes and 1 tablespoon of olive oil, then pound and stir, or pulse, until the sauce is emulsified.
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Gradually add ¼ cup of olive oil, stirring and pounding, or pulsing, until emulsified.
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Stir in 2 tablespoons of the sherry vinegar and season with salt and cayenne.
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In a large deep skillet, heat the remaining 2 tablespoons of extra-virgin olive oil until shimmering.
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Add the leeks and cook over moderate heat, turning occasionally, for about 10 minutes until lightly browned and barely softened.
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Add the chicken stock and the remaining 1 tablespoon of sherry vinegar, season with salt and cayenne, and bring to a boil.
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Cover the leeks and cook over moderate heat for 10 to 12 minutes longer until tender.
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Let the leeks cool, then drain.
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Arrange the braised leeks on a large platter.
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Spoon ½ of the romesco sauce over the leeks.
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Sprinkle the crumbled Garrotxa cheese on top and serve with crusty bread and the remaining romesco on the side.
Nutrition
- Calories: 521.27kcal
- Fat: 41.92g
- Saturated Fat: 9.71g
- Trans Fat: 0.34g
- Monounsaturated Fat: 25.04g
- Polyunsaturated Fat: 4.72g
- Carbohydrates: 26.98g
- Fiber: 4.51g
- Sugar: 7.82g
- Protein: 12.17g
- Cholesterol: 29.37mg
- Sodium: 651.05mg
- Calcium: 309.56mg
- Potassium: 471.05mg
- Iron: 3.73mg
- Vitamin A: 227.58µg
- Vitamin C: 44.40mg
Technique Tip for Preparing Leeks Romesco
To achieve the perfect char on the red bell pepper, make sure to turn it frequently over the flame or under the broiler. This ensures even charring and makes peeling easier. Covering the pepper with plastic wrap after roasting helps steam it, loosening the skin for effortless removal.
Time-Saving Tips for Preparing This Dish
Roast in advance: Char the bell pepper ahead of time and store it in the fridge to save prep time.
Use pre-toasted almonds: Buy pre-toasted almonds to skip the toasting step.
Food processor for sauce: Utilize a food processor to quickly blend the romesco sauce ingredients.
Pre-cut leeks: Purchase pre-cut leeks to reduce chopping time.
Ready-made stock: Use store-bought chicken stock to avoid making it from scratch.
Crumbled cheese: Buy pre-crumbled garrotxa cheese to save time on preparation.
Substitute Ingredients For Leeks Romesco with Crumbled Garrotxa Cheese Recipe
red bell pepper - Substitute with poblano pepper: Poblano peppers offer a similar sweetness and a mild heat that can add depth to the dish.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that won't overpower the dish.
unsalted almonds - Substitute with unsalted cashews: Cashews provide a similar creamy texture and mild flavor, making them a good alternative.
white bread without crusts - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar texture and can absorb flavors well.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients.
plum tomatoes - Substitute with Roma tomatoes: Roma tomatoes have a similar texture and flavor profile, making them a suitable replacement.
sherry vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and depth of flavor, making it a good alternative.
salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can enhance the flavors of the dish.
cayenne pepper - Substitute with paprika: Paprika offers a milder heat and a smoky flavor that can add complexity to the dish.
leeks - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used in a similar way.
chicken stock - Substitute with vegetable stock: Vegetable stock provides a similar depth of flavor and can be used to keep the dish vegetarian.
garrotxa cheese - Substitute with manchego cheese: Manchego cheese has a similar texture and flavor profile, making it a suitable replacement.
crusty sourdough bread - Substitute with baguette: A baguette offers a similar crusty texture and can be used in the same way.
Presenting Leeks Romesco With Crumbled Garrotxa Cheese
Serve smaller portion sizes: Arrange the braised leeks in a neat row on a long, rectangular plate, ensuring each leek is evenly spaced.
Use decoration: Drizzle a thin line of romesco sauce artistically across the plate, creating a visual contrast with the leeks.
Highlight textures: Crumble the garrotxa cheese over the leeks, allowing some pieces to fall naturally onto the plate for a rustic yet refined look.
Add height: Place a small mound of finely chopped toasted almonds on top of the leeks to add dimension and height to the dish.
Incorporate color: Garnish with a few sprigs of fresh herbs, such as parsley or chervil, to introduce a vibrant green element that complements the dish.
Serve with elegance: Slice the crusty sourdough bread into thin, diagonal pieces and arrange them in a fan shape on a separate small plate or board.
Balance flavors: Provide a small ramekin of the remaining romesco sauce on the side, allowing diners to add more sauce as they desire.
Use high-quality plating: Ensure the plate is pristine and free of any smudges or drips, enhancing the overall presentation and making it worthy of a Michelin-starred restaurant.
Storing and Freezing Tips for This Dish
- To store leftover leeks romesco, allow it to cool completely to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
- If you have extra romesco sauce, store it separately in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop and intensify over time.
- To freeze the braised leeks, place them in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. They can be frozen for up to 2-3 months.
- The romesco sauce can also be frozen for up to 3 months. Pour the sauce into ice cube trays or small freezer-safe containers, leaving some headspace for expansion. Once frozen, transfer the cubes or portions to a larger freezer bag for easy storage.
- To thaw frozen leeks or romesco sauce, transfer them to the refrigerator and allow them to defrost overnight. Reheat the leeks gently in a skillet with a splash of chicken stock or water until warmed through. The romesco sauce can be reheated in a saucepan over low heat, stirring occasionally.
- If the thawed and reheated romesco sauce appears separated or grainy, you can blend it again in a food processor or blender to restore its smooth consistency.
- While the garrotxa cheese can be frozen, it's best to add it fresh when serving the dish for optimal texture and flavor. Freeze the cheese separately, tightly wrapped in plastic wrap and placed in a freezer bag, for up to 2 months.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover leeks romesco in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to allow the garrotxa cheese to melt and slightly brown on top. This method helps to maintain the texture and flavor of the dish while ensuring it's evenly heated.
For a quicker option, you can use the microwave. Transfer the leftover leeks romesco to a microwave-safe dish and cover it with a damp paper towel. Heat on high power for 1-2 minutes, stirring halfway through, until the dish is heated through and the cheese is melted. Be careful not to overheat, as this can cause the leeks to become mushy.
If you have a stovetop steamer, you can use it to reheat the leeks romesco. Place the leftovers in a heat-proof dish that fits inside your steamer basket. Steam for about 5-7 minutes or until the dish is heated through and the cheese is melted. This method helps to retain the moisture in the leeks and prevents them from drying out.
For a crispy twist, you can reheat the leeks romesco in a skillet. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftovers and cook, stirring occasionally, for about 5-7 minutes or until heated through and slightly crispy around the edges. Sprinkle some extra garrotxa cheese on top during the last minute of cooking for an extra cheesy flavor.
Random Fact About Leeks Romesco With Crumbled Garrotxa Cheese:
A unique aspect of this recipe is the use of garrotxa cheese, a semi-firm goat cheese from Catalonia, Spain. Its mild, nutty flavor complements the smoky romesco sauce and tender leeks, creating a harmonious blend of textures and tastes.
Is This Recipe Economical for Home Cooking?
This recipe for leeks romesco with crumbled garrotxa cheese is moderately cost-effective. The use of extra-virgin olive oil, almonds, and garrotxa cheese can be on the pricier side, but the leeks and bread balance it out. The approximate cost for a household of 4 people is around $25-$30 USD. Overall Verdict: 7/10.
Is This Dish Healthy or Unhealthy?
The leeks romesco with crumbled garrotxa cheese recipe is a relatively healthy dish with some room for improvement. Here's a breakdown of the recipe's health aspects:
Positive aspects:
- Leeks are a nutritious vegetable, rich in vitamins A, C, and K, as well as dietary fiber
- Bell peppers provide vitamin C and antioxidants
- Almonds offer healthy fats, protein, and fiber
- Tomatoes are a good source of lycopene, an antioxidant that may help reduce the risk of certain cancers
- Garrotxa cheese, made from goat's milk, is lower in fat and calories compared to many cow's milk cheeses
Areas for improvement:
- The recipe uses a significant amount of olive oil, which, while healthy in moderation, can add a considerable number of calories
- White bread is used in the romesco sauce, which is less nutritious than whole-grain alternatives
- The recipe lacks a significant source of lean protein, which is essential for a balanced meal
To make this dish even healthier, I would suggest the following modifications:
- Reduce the amount of olive oil used in the recipe, especially when cooking the leeks and making the romesco sauce. Instead, use a non-stick pan or a small amount of cooking spray to sauté the vegetables
- Replace the white bread in the romesco sauce with whole-grain bread or omit it altogether, as the almonds can provide enough texture and body to the sauce
- Serve the leeks romesco with a lean protein source, such as grilled chicken breast or shrimp, to create a more balanced and satisfying meal
- Consider adding more vegetables to the dish, such as roasted zucchini or eggplant, to increase the nutrient density and fiber content
Editor's Thoughts on This Leek and Cheese Recipe
This recipe for leeks romesco with crumbled garrotxa cheese is a delightful fusion of flavors and textures. The smoky, charred bell pepper and the nutty, golden almonds create a robust romesco sauce that pairs beautifully with the tender, braised leeks. The addition of garrotxa cheese adds a creamy, tangy element that elevates the dish. Serving it with crusty sourdough bread ensures a satisfying crunch with each bite. Overall, it's a well-balanced and sophisticated dish that showcases the versatility of leeks and the depth of Spanish cuisine.
Enhance Your Leeks Romesco with Crumbled Garrotxa Cheese Recipe with These Unique Side Dishes:
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Why trust this Leeks Romesco with Crumbled Garrotxa Cheese Recipe:
This recipe combines the rich, smoky flavors of roasted bell pepper and garlic with the nutty crunch of almonds and the tang of sherry vinegar. The romesco sauce is a traditional Catalonian delight, perfectly complementing the tender braised leeks. Topped with creamy garrotxa cheese and served with crusty sourdough bread, this dish offers a harmonious blend of textures and tastes. Trust this recipe for its authentic ingredients and meticulous preparation steps, ensuring a delightful culinary experience.
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