Calcots with Salsa (Gonzalo's cooking)
Catalan leek-like green onions – fun and messy eating. Surprisingly delicious, especially when served with a Salbitxada sauce, also known as Romesco.
The sauce: Tasty and easy to make, try this sauce with all types of grilled vegetables, not just onions. Traditionally made with a mortar and pestle, a food processor makes this sauce a snap. 4 skinned tomatoes, 2 dried bitxo peppers (soaked overnight), 2 cloves of garlic, 2/3 cup of toasted skinned almonds, 1/3 cup of toasted skinned hazelnuts and two pieces of toasted white bread soaked in vinegar, olive oil. Nuts go into the processor first, then, with the motor running we add garlic, peppers, tomatoes, bread and olive oil in a slow stream. A minute or so will do it.
The onions are skewered on a wire and placed in a grill rack. Then they are roasted over a fairly strong fire for 10 minutes. No washing required. Then you remove them from the rack and take them off the wire and wrap in a newspaper – with good news, that’s IMPORTANT!!!!
How you eat it – take the outer skin off with a napkin, and dip the remaining sweet white stem in the sauce. Don’t forget – when invited to eat Calcots, wear something that you are not afraid to mess up, as the sauce, bits of onion, and smoke will all cover your clothes. Grilled meet made perfect accompaniment.
Some say that eating calcots can cure you of megalomania. Don't know if it's true, but in the process of eating them you'll hardly have a chance to demonstrate your power, relevance, or omnipotence.