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Grilled Green Onions Romesco / Calcots |
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Serves: 4 Print this RecipeSPAIN Advance Preparation: 1 hour to steam onions after grilling Succulent, tender calçots (pronounced "cal-sots") are Catalan green onions. And what onions! Sweet, fleshy shoots are buried with earth as they grow (much like Belgian endives) to keep them pale and delicately flavored. The calçots are charred over burning vine trimmings, then wrapped in newspapers to steam and finish cooking. Every January, when calçots are harvested, huge calçadas (onion feasts) take place throughout Catalonia. Traditionally the onions are dipped in an almond and roasted tomato sauce called romesco and messily devoured by hand. But, you can also enjoy them with olive oil, salt, and pepper. Note that this recipe can be prepared with green onions or large scallions. I particularly like using green Vidalia onions, which are available from December to April from Bland Farms. 2 bunchs onions, green or 4 bunch large scallions, both white and green parts, trimmed Salt, coarse (kosher or sea), to taste Romesco Sauce, for serving (optional; see recipe under "Sauces") Black pepper, freshly ground, to taste, for serving (optional) 1. Preheat the grill to high. 2. When ready to cook, arrange the onions on the hot grate and grill, turning with tongs, until charred all over, 8 to 12 minutes (scallions will take less time than green onions). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 15 minutes. 3. Unwrap the onions and pick away the charred skin with your fingers. Serve warm with Romesco Sauce for dipping or drizzle with oil and pepper and pop them into your mouth. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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