Walking Spanish Down The Hall Part 2; Homage To Catalonia

• 2 or 4 dried peppers, your choice
• 2 slices stale, crusty bread
• 3/4 cup, light Spanish olive oile
• 3-4 ounces marcona almonds
• 1 tbs sherry vinegar
• 4 cloves garlic peeled, and coarse chopped
• sea salt
• 1/2 pound fresh picked or from the market, green beans
• spring onions, ramps or calcots

1. Start your fire if you are cooking outside.
2. For your romesco, cut the tops off of the peppers which you have soaked for about two hours. Seed them and cut them roughly.
3. Lightly toast the almonds. You can do this on the stovetop or in a sheet pan in the oven. I told you this was easy.
4. Cut up your dried out bread into cubes, and then chop the garlic.
5. Breathe deeply, this is not that hard
6. Place above ingredients in your food processor, and drizzle in olive oil and vinegar. Hit this with sea salt and give it a spanking. There's your sauce.
7. Blanche your green beans in boiling water for perhaps two minutes and plunge into cold water to set color. Drain.
8. If you are using spring onions or calcots, give them a quick fire treatment on either a wood grill or an inside grill pan. You'll want some blackness on them.
9. This should all be close to room temperature at the end. Plate the beans and onions with romesco on the side. There you go. You can do this, right? Just taste for salt and pepper at the end.

peppers, stale, light spanish, marcona almonds, sherry vinegar, garlic, salt, fresh picked, spring onions

Taken from food52.com/recipes/4769-walking-spanish-down-the-hall-part-2-homage-to-catalonia (may not work)