Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Salbitxada Recipe

Brought to you by Lanier Publishing Recipes

print recipe

add recipe to album


Yield: 2 cups

Ingredients:
1 tablespoon olive oil for frying
1 large (1/2 inch) slice of white bread
1/2 cup whole almonds, toasted for 15 minutes in a preheated 350 degree oven
1/4 teaspoon hot red pepper flakes
1 large clove garlic, coarsely chopped (or 1 teaspoon)
4 medium red bell peppers (about 12 ounces total) cored, seeded and cut up (or substitute 4 oz. Whole roasted bell peppers or pimientos from a jar, preferably the fire-roasted ones from Spain)
1/2 pound ripe tomatoes
1/4 teaspoon Spanish paprika
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Instructions:
Catalan Specialties from Marimar Torres.

Salbitxada (pronounced Sahl-bee-tcha-dah) - Typically served with "ceballots" (Charcoal-grilled Catalan-style leeks) this version of "romesco" boasts a lovely terracotta color and rich harmonious flavors. It is great with other grilled vegetables, too, such as "escalivada" (Charcoal-grilled Meditteranean Vegetables) and with grilled meats and poultry, especially grilled leg of lamb and grilled chicken.
Heat the 1 tablespoon oil in a small skillet and, over medium heat, fry bread slice until golden on both sides.

Grind toasted almonds finely in the food processor, together with bread, pepper flakes and garlic. Add red peppers, tomatoes, paprika, salt and pepper; puree until they form a smooth paste. Whirl in vinegar. With the motor running, add oil slowly, in a thin stream. Taste for seasoning. Allow to rest 4 or 5 hours before serving.

Notes:
Celebrity recipe