Butter mixes, spreads and dips
Romesco sauce
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
450 g red pointed peppers
360 g semi-dried tomatoes
30 g garlic cloves
120 g roasted & blanched almonds
70 g roasted white bread
7 g smoked paprika powder
30 g red wine vinegar
100 g olive oil
8 g salt
Recipe preparation
(1) Halve the peppers and tomatoes, remove the seeds and place on a baking tray with the onion and garlic. Roast in the oven at 220 °C (grill function) for approx. 15–20 minutes until the skin blisters and turns black. Peel the skin off the peppers and tomatoes and squeeze the garlic out of its skin. Mix all the ingredients together and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with normal pressure.
Recipe by Ährnst – Backwaren
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no