As the legend goes, a 19th-century Catalan farmer was out experimenting in his fields when he came up with a new kind of longer, juicier green onion, the calçot (pronounced “kal-sot”). In creating the onion, the farmer produced much more than a new vegetable; he also paved the way for the rise of an idiosyncratic, and distinctly Catalan, cultural event. Calçots are not something that is quickly cooked and then put in Tupperware to eat later at work. Rather, they are part of a popular ritual, the calçotada, which brings families and friends together around the table during the winter months to eat the onions.
Romesco (pronounced “roh-mes-koo”) is the name of the sauce in which one dips the delicious calçots and is a nut and red pepper-based sauce. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers and/or nyora peppers.
Video: © infocatalan