Romesco, a zesty sauce from Spain’s Catalonian region, is typically made from tomatoes, mild red peppers, and garlic, thickened with ground almonds or bread. It has a coarse ruggedness, something like Italian pesto, but boasts a striking orange-red color and a bold tangy flavor. It’s a perfect accompaniment for a platter of chicken breasts roasted on a bed of onions. Add olive oil and sherry vinegar to some of the romesco sauce to make a dressing for escarole (a broad, slightly bitter leaf), morsels of chicken, olives, and capers. Full story for BostonGlobe.com subscribers.
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