Calçot is a type of green spring onion, its milder and sweeter than some other varieties. It is grown by piling earth on top as the onion grows, making the white bulbous zone grow longer as its buried underground.
The origin of the calçot and its cooking method is in the town of Valls, Catalonia, Spain. The story goes a peasant called: Xat de Benaiges accidently threw some onions on the fire, the were blackened and he pealed the outer layers and ate the onion to discover how delicious is tasted.
So the last days of January are celebrated with a special event when the whole town, and other towns in Catalonia, come out to eat Calçot but its not just reserved for one day, they are eaten throughout winter and spring.
This method of cooking the onions is also a way to prepare the grill for other food, which will add an onion flavor to them.
Once the Calçot is blackened they are wrapped in news paper and thats when the individual will peal them and eat them with their hands,
They are also eaten with a Salvitxada or Romesco Sauce. Also something i've never tried before...
I could not find Salvitxada but its similar to Romesco, I brought a small jar, I was told it is eaten cold. The recipe can vary a little, but this particular jars ingredients, were roasted red peppers and charred tomatoes, almonds and hazelnuts, salt and olive oil. Its very pungent and delicious.
I was delivered some fresh Calçot and I since I dont have a grill, I was told to wash and slice the onions in half and roast for about 15 minutes, just as it is, no oil or salt needed since its in the sauce.
the process was simple and I was excited to try this local cultural tradition for the first time. The onions were soft and fiddly to handle with your bare hand, so I decided to use a knife fork and plate. I thoroughly enjoyed the light meal, its a delicious starter before the main meal. The onions were very sweet and not what I'm used to, and the sauce was also quite unusual. I would love to try them straight off the fire next time, but for now i'm glad to finally try this local tradition and I recommend if anyone is in the Catalonia area to go and try some!
