Gastro tour: Throw a Calçotada!
Gastro experience tip from BAB: It’s time to….throw a Calçotada. Don’t know how to do it? Let’s go for a virtual gastro tour together.
So first of all you need some friends, good weather, grill, romesco sauce and Calçots and you can start the catalan barbecue.
What is Calçots?
The Calçots is a type of green, large, mild onion what you can buy easily in the markets during these weeks.
And other essential ingredient, the sauce romesco is typically made from any mixture of raw or roasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, roasted garlic, bitxo and/or nyora peppers.
Recipe
Preparing Calçots couldn’t be easier. There’s no need to clean them or cut the roots off, simply place them on the barbecue as shown above. Unlike meat and other vegetables which cook best over hot embers, calçots should be cooked while there are still flames. After about five minutes you will see bubbles of juice escaping through the blackened outer leaves signalling that the calçots are cooked. Wrap them in newspaper and carry them to the table.- http://www.slowburningpassion.com/how-to-make-catalonias-salsa-romesco/
How to Eat?
The traditional way to eat calçots is to peel off the blackened outer layer, dip the inner part in romesco sauce. Lift the calçot above your head so it hangs down vertically, tip your head back and lower the calçot into your mouth. Be warned this is a pretty messy business!
How to make romesco souce?
- 1 Head of Garlic
- 3 Medium Tomatoes
- ¼ Cup, Plus 2 Tablespoons Extra Virgin Olive Oil
- 1 Red Bell Pepper
- ½ Cup Toasted Slivered Almonds
- ¼ Cup Toasted Hazelnuts
- 1 Dried Ancho Chile, Stemmed, Seeded and Re-hydrated
- 1 Teaspoon Smoked Spanish Paprika
- 1 Tablespoon Sherry Vinegar
- ¼ Teaspoon Kosher Salt
- Preheat oven to 400°F (205°C).
- Cut the top off of the head of garlic to expose the individual cloves within. Coat with 1 tablespoon of olive oil. Also coat the tomatoes with another tablespoon of olive oil. Place tomatoes and garlic on a sheet pan and roast in the oven. When the tomatoes are soft and just starting to brown, remove them (about 30 minutes). Continue to cook the garlic until it’s caramelize, about 10 minutes more.
- On a gas stove top, or with a torch, char the exterior of the red pepper until completely black and blistered. Place pepper into a paper bag and seal the top to steam it for at least 10 minutes. Remove the charred skin, stem, and seeds.
- Toast the nuts in a dry skillet.
- In a food processor, add the garlic, the ancho chili, the remaining olive oil, and the nuts. Pulse until nuts are pulverized.
- Add the remaining ingredients and process until smooth.