Mar 282019
Warm Nuts & Olives with Romesco Sauce

Ingredients

  • 2-3 tablespoons olive oil
  • 8-10 cloves garlic, roughly chopped
  • 2 tablespoons fresh rosemary, roughly chopped
  • 1 Cup Marcona almonds or mixed nuts
  • 2 Cups Castelvetrano olives (or a variety)
  • Zest of one lemon
  • Chile threads (optional)
  • 1 cup Romesco Sauce

Directions

  1. Warm oil over medium heat in a small heavy bottom pot or skillet.
  2. Add garlic and turn heat to medium-low, stirring occasionally until golden and fragrant.
  3. Add rosemary leaves stir 1-2 minutes until fragrant.
  4. Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. You can hold in a warm oven (350 F.) up to ½ hour, covered, until ready to serve.  Serve over a scoop of Romesco Sauce and garnish with lemon zest and chili threads.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


Write a Comment

Additional comments powered by BackType