Calçots are young green onions that are earthed up (that is, covered with earth) to blanch them as they grow. They are a Catalan delicacy; Catalonia is in northeastern Spain.
Wikipedia: Calçot
The season for calçotades (gatherings or events where one eats calçots) is from around November or December until March or so. Calçots are cooked over open fire until blackened, then wrapped in newspaper to keep warm. To eat, one peels off the charred outside and dips the calçot in salvitxada or romesco sauce.
The season for calçotades (gatherings or events where one eats calçots) is from around November or December until March or so. Calçots are cooked over open fire until blackened, then wrapped in newspaper to keep warm. To eat, one peels off the charred outside and dips the calçot in salvitxada or romesco sauce.
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