When we arrived, the plaza already was filled with people having a good time.
Traditional calçots preparation was underway. First, string the calçots on lengths of wire and put on the grill.
Regularly re-stock the fire with vine clippings so that it stays hot and burns with a nice low flame to char the calçots.
When nicely charred, take the calçots off the fire and wrap in paper to steam and stay warm until served.
Meanwhile, prepare the special calçots sauce. Grind together in a mortar garlic, olive oil, almonds and hazelnuts, tomato, vinegar, a little dried chile pepper, and some dried bread for thickening. The result, a wonderful, richly flavored, red-orange paste to dip the calçots in.
To accompany the calçots, another traditional Catalan dish: p'amb tomaquet -- bread with tomato. Slice coarse, crusty bread, pour on some olive oil, then rub the bread with fresh tomato.
Then all was ready. Everyone got their own bundle of calçots and a bib (this is messy fun). To eat, pull off the charred outside, dip the calçot in sauce, lean your head back -- and enjoy! And we all did.
I think I need to work on my head lean.
Fun for all ages -- and check out the "mountain"of calçots discards.
Delicious.
2 comments:
hey - looks like fun, i'm sure it takes years of practice to head-lean like the locals.
My wife's ex makes them by baking them in the oven. I haven't had the bbq'd ones but the oven baked ones are tasty enough but I believe the secret to good calcots is the sauce.
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