Romesco Sauce // Victoria Amory // Greenwich, CT
Too many cooks? Forget it. While lonely hermits might perfect a single dish — the solitary craftsman and his perfect sourdough, the mountaintop monk with his transcendent cup of tea — truly exciting food comes down well-trod paths, the more footprints the better. That is to say: more influences, more flavor. No wonder some of the best is Catalan, from northeast Spain’s slow-simmered stew of cultures, Mediterranean, Moroccan, French, Basque, Castilian. Victoria Amory captures them all here, in a deeply flavored tomato sauce studded with almonds, hazelnuts, pimentón, and roasted garlic. Use simply, over pasta or to top a quickly roasted whitefish, and let its crowded choir of voices sing.