The Calcotada(soft c) is a wonderful Catalan tradition originating in the city of Valls. Calcots are a type of spring onion or leek which are in season Dec. to April. The calcotada is a meal which starts with Calcots and proceeds to grilled meats. Today we also had delicious grilled whole artichokes which are in season. Calcots are traditionally eaten with a Romescu sauce made from crushed almonds, olive oil, tomatoes, peppers, wine vinegar, parsley and garlic.
The calcots are grilled over a wood fire(preferably carob or olive wood) and then wrapped in newspaper to steep for an hour or so while other foods are grilled. They are traditionally eaten outside standing up since it is a messy process as the calcots are blacken and the outer layer needs to be pulled off before popping them in your mouth. Linda shows the proper way.
The last shot is part of the beautiful cacti garden of our hostess, Giselle.
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| Calcots ready to eat with Romescu sauce |
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| Nice style Linda |
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| Part of Giselle's cacti garden |
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