The recipe here for romesco sauce has a number of ingredients but don’t be put off by the list, most will likely be found in your storecupboard. It makes a generous amount so don’t be afraid to save the rest in a jar in the fridge with a slick of extra virgin olive oil on top of the sauce to seal it’s freshness. Seek out the best quality ricotta and sour dough bread you can find for this simple starter- it will make all the difference.
Serves 2 
20 mins 500g broccollini
2 tbsp olive oil
1 tbsp butter
4 tbsp flaked almonds, toasted
250g ricotta
4-6 slices sourdough bread, toasted
Sea salt
For the Romesco Sauce:
50g blanched almonds, toasted
50g skinless hazelnuts, toasted
6 garlic cloves, peeled and roughly chopped
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp smoked paprika
1 slice of stale white bread, torn up (crusts are perfect)
½ red onion, peeled and roughly chopped
1 large tomato, peeled, deseeded and chopped
90g roasted red peppers from a jar
Good handful of flat-leaf parsley, finely chopped
Food processor
Large griddle pan
