romesco

From Catalan romesco.

romesco (uncountable)

1. A thick red sauce based on nuts and tomatoes and used with seafood, originating in Catalonian cuisine
   • 2007 January 21, “The Hungry Stroller”, in New York Times‎^[1]:

     Most of a short list of main courses changes daily, but there are some standards like slow-roasted heritage pork with wild arugula salad and quince mustard; and grilled sirloin steak with red wine, onion marmalade, Yukon potatoes and romesco.

• Coomers, Moresco, coomers

From earlier romèscol, from *remescle, from Vulgar Latin *remisculus, from misculō (“mix”).

• IPA^(key): (Central) [ruˈmɛs.ku]
• IPA^(key): (Balearic) [roˈməs.ko]
• IPA^(key): (Valencia) [roˈmes.ko]

romesco m (plural romescos)

1. romesco

• mesclar

• “romesco”, in Diccionari de la llengua catalana [Dictionary of the Catalan Language] (in Catalan), second edition, Institute of Catalan Studies [Catalan: Institut d'Estudis Catalans], April 2007

• romescu

Borrowed from Catalan romesco.

• IPA^(key): /roˈmesko/ [roˈmes.ko]
• Rhymes: -esko
• Syllabification: ro‧mes‧co

romesco m (plural romescos)

1. romesco