Ingredients :

• Chickpeas — Canned is perfectly fine. Rinse them until the water runs clear, then really dry them — a few pats with paper towels. A damp chickpea doesn’t roast, it steams, and the texture difference is huge.
• Roasted red peppers — From a jar is allowed and even recommended to save time. If you want to make them yourself, roast them at 220°C until the skin is completely black and blistered in spots — that’s what gives Romesco its deep smoky flavor.
• Almonds — Blanched almonds, not the ones with brown skin. Toast them for 3 to 4 minutes dry in a pan — when it starts to smell like warm biscuits fresh out of the oven, it’s time to remove them. This step truly changes the depth of the sauce.
• Burrata — Get it from a good cheesemonger if you can. Supermarket ones are okay, but one from a specialist has a creamy, almost liquid texture inside that makes all the difference. Take it out of the fridge at least 20 minutes before serving — cold, it lacks interest.