Romesco Knekkebrød

History and Background

The origins of Romesco Sauce can be traced back to the coastal region of Catalonia in northeastern Spain. Originally created by fishermen in the area, this sauce was devised as a flavorful accompaniment to their daily catch. Over the centuries, romesco evolved into a complex and versatile sauce that incorporates a wide array of ingredients such as roasted red bell peppers, tomatoes, nuts, and garlic.

Knekkebrød, or crispbread, hails from the Nordic countries, where it has long been enjoyed as a wholesome, crunchy staple.

The fusion of romesco and knekkebrød is a delightful marriage of Mediterranean and Nordic flavors, resulting in a delicious treat that's as delightful as it is nourishing.

Ingredients

• Rolled oats - 100g
• All-purpose flour - 50g
• Sunflower seeds - 50g
• Sesame seeds - 50g
• Pumpkin seeds - 50g
• Chia seeds - 10g
• Water - 250ml
• Olive oil - 50ml
• Salt - 1 tsp
• Red bell pepper - 1
• Tomato - 2
• Garlic cloves - 2
• Almonds - 50g
• Hazelnuts - 50g
• Sherry vinegar - 1 tbsp
• Smoked paprika - 1 tsp
• Olive oil - additional for romesco sauce
• Salt and pepper to taste

Preparation

Making the Knekkebrød

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine rolled oats, flour, sunflower seeds, sesame seeds, pumpkin seeds, and chia seeds. Mix thoroughly.
3. Add water, olive oil, and salt to the seed mixture. Stir until well combined, forming a thick batter.
4. Spread the mixture thinly onto a baking sheet lined with parchment paper, using a spatula to ensure even edges.
5. Score the batter into desired shapes before baking to make breaking it into pieces easier later.
6. Bake in the preheated oven for about 30 minutes, or until crisp. Rotate halfway through for even baking.
7. When done, remove from oven and allow to cool completely before breaking into pieces.

Preparing the Romesco Sauce

1. While the knekkebrød is baking, prepare the romesco sauce.
2. Roast the red bell pepper over a gas flame or in the oven until the skin is charred. Let cool, then peel and remove seeds.
3. Blanch the tomatoes in boiling water for 30 seconds, then plunge them into cold water and remove the skins.
4. Toast the almonds and hazelnuts in a dry skillet until lightly browned and fragrant.
5. In a blender or food processor, combine the roasted pepper, peeled tomatoes, toasted nuts, garlic, sherry vinegar, and smoked paprika.
6. Blend until smooth, adding olive oil in a steady stream to achieve a creamy consistency. Season with salt and pepper to taste.

Cooking Process

Complete your Romesco Knekkebrød by layering a generous spoonful of romesco sauce atop each piece of crispbread. Serve as an appetizer, light lunch, or snack, pairing with cheese or charcuterie if desired.

For detailed cooking time suggestions, ensure knekkebrød achieves the desired crispiness while the sauce blends smoothly.

How to Enjoy

Romesco Knekkebrød brings together the hearty crunch of Nordic knekkebrød with the vibrant flavors of Catalonian romesco sauce. Enjoy this versatile dish any time of day, whether as a snack during a busy afternoon or an elegant appetizer at gatherings. Pair it with a chilled white wine or a crisp rosé to perfectly complement the dish's rich, nutty notes.