VEGETABLES IN BATTER WITH A ROMESCO

Raúl Aleixandre
2004

INGREDIENTS 

Romesco sauce:
6 ripe tomatoes 
3 heads garlic 
350 gr olive oil (0.4(tm) 
40 gr roast almonds 
Sherry vinegar 
1 tbsp Òora pepper, crushed 
10 gr parsley 
Salt
The batter:
200 gr beer 
1 egg 
1 tbsp choricero pepper 
Flour 
Salt 
Yeast

PREPARATION

Romesco sauce
Bake the tomatoes and the heads of garlic for approximately 1 hour at 180ºC. Place in a sieve and leave to drain for 12 hours. Clean the tomatoes and remove the pulp from the garlic. Place the tomato and garlic pulp in the Thermomix and add all the ingredients except the olive oil. Beat, adding the oil in a thin stream. Set aside.

The batter
Mix all the ingredients together to form a smooth batter.