1⁄4 cup olive oil
2 cloves peeled garlic and crushed
1 cup walnuts
1 cup piquillo peppers (canned Spanish peppers)
1 tablespoon Hungarian paprika
1 tablespoon smoked paprika
1⁄4 cup sherry vinegar
2 pounds Brussels sprouts, stemmed, loose outer leaves removed and cut in half
Kosher salt to season
3 tablespoons canola oil
3 lemons, cut in half
1 cup cilantro sprigs
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F
Romesco Sauce Preparation
In a deep sauté pan heat the olive oil and crushed garlic until aromatic. Add the walnuts and slowly toast at the mouth of the oven. Add the piquillo peppers, both paprikas and the sherry vinegar. Stir to combine and cook for 5 minutes. Remove from heat and let cool for 5 minutes.
Add the mixture to a blender or food processor and carefully blend on low speed working towards a high speed until smooth, season with salt. Pour into a serving dish and keep at room temperature.
In a large bowl toss the halved Brussels sprouts with canola oil and season with kosher salt. Take a half sheet pan or similar size roasting pan and preheat heat in oven for 10 minutes. Add the Brussels sprouts to the hot pan. Push the pan close to the fire and cook for 7 minutes, turning the pan halfway through the cooking time. Remove from oven and place the Brussels sprouts on a serving platter.
Place the lemons cut side down in the same roasting pan and cook for 5 minutes. Garnish the Brussels sprouts with the cilantro and roasted lemons, serve with Romesco sauce.