Recipe Catalog

Tuna salad with olives and tomatoes in romesco sauce is a true embodiment of Spanish gastronomy, combining simplicity and rich flavors. Its roots trace back to Mediterranean cuisine, where the freshness of ingredients plays a key role. Tender tuna infused with olive oil aroma harmonizes with juicy tomatoes, while tangy olives add a vibrant accent. Lettuce adds a crunchy texture, and the famous Catalan romesco sauce brings a unique touch with nutty and spicy notes. This salad is perfect for a light dinner or as an elegant appetizer for wine, awakening the sunny warmth of Spain in every bite.

Romesco is a traditional Spanish sauce with roots in Catalonia. Originally served as an accompaniment to fish, its rich, nutty flavor and mild spiciness have made it a versatile pairing for meat, vegetables, and even pasta. Its base is roasted red bell pepper, which adds a slight sweetness and smoky note. Almonds contribute depth and richness while wine vinegar refreshes and balances the flavor nuances. Olive oil binds the ingredients together, giving the sauce a velvety texture. Romesco not only delights the palate but also has a warm, cozy character that perfectly complements Mediterranean dishes.

This Catalan sauce is great with grilled shellfish, butterfish, and meat dishes. For a milder heat, remove the chili seeds.

On the one hand, offering meat to people who have consciously given it up is a bit of cheating. But that's the way our world works, even vegans miss stuffed peppers and homemade cutlets. I stuff peppers with plant-based minced high beef — in my opinion, this "meat" is the closest to the real thing I've tried. In addition, it's easier to create an even more authentic flavor from a plant-based substitute in the form of minced meat , adding lots of greens, cumin, smoked paprika, and coriander. The result is healthy food with a spicy Caucasian-Balkan accent. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.

Chef Sergey Timofeev shared the recipe from the menu of the restaurant "Klevo" with us.

Romesco sauce is one of the treasures of Spanish cuisine, originating from Catalonia. Its history traces back to fishing villages where this rich and aromatic sauce was used to accompany fresh fish and seafood. The flavor of romesco is rich and multifaceted: the sweet notes of roasted peppers and tomatoes blend with the nutty depth of almonds and hazelnuts, while fresh herbs and wine vinegar add zest. This sauce pairs wonderfully not only with fish but also with meat, vegetables, and even just bread — it can be dipped into for enjoyment with every bite. Preparing romesco is an art of balancing textures and flavors, and its vibrant color and aroma will make any dish brighter and more interesting.