We love cooking outside. Even just making a little fun dish to make us smile on a trip to the sea.
Recently we went to catch some urchin (or uni), which we paired with a really delicious romesco sauce.
Romesco Sauce
2 grilled red bell peppers
1 garlic boat
100 g cream cheese
30 g toasted cashew nuts
Juice and zest of half a lemon
Drizzle of extra virgin olive oil
Half a teaspoon salt
Half a teaspoon pepper
Slice the bell peppers in two, remove the seeds and stem. Grill in oven until skin is slightly charred.
Let them cool and remove parts of the charred skin.
Mix all ingredients together and blend with a hand mixer or in a blender.
Pulse to keep some of the texture from the cashews and the bell peppers.
Enjoy, like we did, with some fresh uni, strawberries, crushed pistachios, a drizzle of olive oil and some seed bread.
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