#romescosauce

🚨 NEW MENU DROP ALERT! 🚨

What happens when the chefs at Rovali’s Ristorante Italiano whip up something brand new? You grab a fork and dive right in! 🍴✨

Introducing our latest culinary obsession: Romesco Stuffed Shells. Rich, savory, and baked to absolute perfection, this is the comfort food your evening is begging for.

Don't just hear about it—experience it. Join us tonight, grab a seat, and let your taste buds do the talking! 🍷🍝

Indulge in the exquisite taste of Pork Loin Chops with Romesco Sauce and Grilled Onions. The juicy grilled pork is complemented by the rich Romesco Sauce and sweet, caramelized onions, creating a delightful culinary experience.

Ingredients: 4 pork loin chops. Salt and black pepper to taste. 1 tablespoon olive oil. 2 large onions, sliced into rings. Romesco Sauce:. 1 cup roasted red peppers, drained. 1/2 cup almonds, toasted. 2 cloves garlic. 2 tablespoons tomato paste. 1 tablespoon red wine vinegar. 1/4 cup olive oil. Salt and black pepper to taste.

Instructions: Salt and black pepper the pork loin chops. Warm up the grill over medium-high heat. The pork chops should be grilled for four to five minutes on each side, or until they are done the way you like them. Put roasted red peppers, almonds, garlic, tomato paste, red wine vinegar, olive oil, salt, and black pepper in a food processor. This is how you make the Romesco Sauce. Mix until it's smooth. Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat. Place the sliced onions on the grill and cook them until they are soft and slightly caramelized. Put grilled onions and Romesco sauce on top of the pork loin chops when you serve them. Enjoy this tasty dish with a unique mix of tastes!

Prep Time: 20 minutes

Cook Time: 15 minutes

A flavorful and healthy twist on traditional pasta, this dish combines ground turkey, zoodles zucchini noodles, and a rich Romesco sauce for a satisfying meal. Perfect for those looking to incorporate more veggies into their diet without sacrificing taste!

Ingredients: 1 lb ground turkey. 2 medium zucchinis, spiralized into zoodles. 1 cup Romesco sauce. 8 oz pasta of your choice. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Break up the ground turkey with a spoon as you add it to the pan and cook it until it's browned and done. To taste, add salt and pepper to the turkey. After you add the zoodles to the pan, cook for another two to three minutes, until they are just tender. Toss the cooked pasta and Romesco sauce together until everything is well mixed and hot. Grate some Parmesan cheese on top and serve hot. Have fun with your Romesco sauce and ground turkey pasta.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serve this Paleo recipe over crispy chicken thighs and enjoy the richness of cacao butter combined with the smoky flavors of traditional Romesco sauce. This dish is flavorful and filling, making it ideal for a hearty Paleo supper.

Ingredients: 4 bone-in, skin-on chicken thighs. 1/4 cup cacao butter, melted. 1/2 cup almonds, toasted. 2 roasted red peppers, peeled and seeded. 2 garlic cloves. 2 tablespoons tomato paste. 2 tablespoons red wine vinegar. 1 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 425F 220C. Pat dry the chicken thighs with paper towels and season with salt and pepper. Place the chicken thighs on a baking sheet lined with parchment paper, skin side up, and roast in the preheated oven for 35-40 minutes or until crispy and cooked through. Meanwhile, in a food processor, combine the melted cacao butter, toasted almonds, roasted red peppers, garlic cloves, tomato paste, red wine vinegar, smoked paprika, cayenne pepper, salt, and pepper. Process until smooth. Heat olive oil in a skillet over medium heat. Add the romesco sauce and cook for 5-7 minutes, stirring occasionally, until heated through. Serve the crispy chicken thighs with the warm cacao butter romesco sauce drizzled on top.

Prep Time: 15 minutes

Cook Time: 40 minutes

The smoky, spicy flavor of Spanish chorizo and the rich, nutty flavor of Romesco sauce come together in linguine with Spanish chorizo and Romesco sauce to make a tasty and comforting pasta dish. It's an easy, filling meal that's great for any event.

Ingredients: 8 oz linguini pasta. 4 oz Spanish chorizo, sliced. 1/2 cup Romesco sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup chopped parsley. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguini until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 34 minutes of cooking after adding the chorizo slices until they are browned and slightly crispy. Put the cooked linguine and Romesco sauce in the pan. Toss the pasta well to coat it evenly. If the sauce gets too thick, add the pasta water that you saved. Add pepper and salt to taste. Add chopped parsley as a garnish. Grate some Parmesan cheese on top of the hot Linguini with Spanish Chorizo and Romesco Sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes