Calçotada
Calçotada [ kəlsu'taðə ] ( Catalan ) is both the name for a traditional peasant festival in Catalonia , which was originally based around the town of Valls , and for the specialty of the Catalan cuisine of the same name . The festival now takes place in many regions in eastern Catalonia, always in late winter / spring. In addition to the eponymous calçots [ kəl'sɔts ], a type of spring onion or spring onion, other dishes are consumed, usually grilled meat.
The sprouts of a fully developed white onion that were put back into the ground are called “calçot”.
Traditionally, the calçots are placed on a coarse grate and grilled over an open fire, preferably made from old vine wood, until the outer skin has turned black. In proper style, the calçots are served on semicircular roof tiles . For consumption, the calçots are held by the remaining inner leaves. With the other hand, the blackened skin is peeled off. The white and tender part of the spring onion is then dipped in a spicy sauce such as Salvitxada or Romesco and enjoyed with an outstretched hand. Since the onions are dipped in sauce and the outer charred layer is wiped off to the table by hand, a certain amount of spilling and soiling is inevitable, so bibs are usually used in restaurants for calçotessen.
The meat for the main course is grilled and bread is roasted on the remaining embers. The meat platter usually consists of black pudding, pork chops and lamb, garnished with white beans and artichokes.
With calçotada you typically drink red wine from the porró , a Spanish drinking vessel, or a local cava .
