Vegetable Ragout with a Bocanova
Source: Rick Hackett, MarketBar
Recipe Type: Entrees | Seasons: Spring
This recipe, featuring Allstar Farms, was demonstrated for CUESA’s Market to Table program on May 18, 2019.
Vegetable Ragout
Makes 8 servings
INGREDIENTS
4 calçot onions
6 baby leeks
1 lb fava beans shucked and blanched and waxy covering removed
2 teaspoons butter
1 teaspoon sea salt
Fresh cracked pepper to taste
PREPARATION
In a medium skillet, melt 2 teaspoons butter. Add vegetables and season with salt pepper. Sauté until bright green and tender, about 3 minutes. Set skillet aside.
Bocanova (Latin America Romesco Sauce)
This sauce is delicious on cooked halibut or steak, roasted potatoes, corn, or fresh bread.
Makes 4 cups
INGREDIENTS
4 roasted tomatoes
2 roasted red bell peppers
1 dried ancho chile
6 roasted green garlic
½ cup California olive oil
¼ cup sherry vinegar
2 tablespoons Allstar smoked paprika
1 teaspoon cayenne
1 piece fried bread in olive oil (can use day old bread)
1 cup toasted almonds
PREPARATION
Using a blender at medium speed, first add tomatoes, green garlic, peppers, and ancho, then pulse. Add olive oil and sherry, and spices, and pulse until smooth. Add bread and almonds and blend until it has a nice texture—a bit thick but not too large of pieces of anything. Taste for seasoning. Serve with ragout.
