Romanesco Sauce – *

(*) In the original: lamb chops with romanesco sauce.

Remove the peppers from the skin, cut them in half, remove the seeds and dice them. Remove the peel from the garlic and cut it into slices. Chop the parsley.

In a medium frying pan, heat the olive oil. Sauté the peppers and garlic in it. Add the tomatoes and parsley, season with salt and pepper and cook on medium heat for about fifteen minutes until the peppers are very soft.

Add the almond kernels and blend everything together in a hand mixer or blender until as fine as possible. Season the sauce with salt and cayenne pepper. It can be served warm or cooled.

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