Thursday, February 26, 2009
Last week my friend organized a “Calcotada.” This is a meal, no, a feast in which you begin by eating heaping piles of grilled calcots (thicker but similar to scallions) dipped in salvitxada sauce (similar to romesco). It may not sound like much, but I assure you it is quite the event. The calcots are charred black so the outer layer must be removed before you can dunk them into the sauce. After you’ve drenched your calcot you dangle it above your head, while trying to avoid the dripping sauce, and open wide. This is obviously a very messy affair which is why you are given a large bib and wet-naps. Following the calcots, we were served Spanish potato omelet (tortilla Espanola), green salad, roasted eggplant and red peppers (Escalivada), followed by grilled meats including sausage and various cuts of lamb. This was accompanied by potatoes as well as navy beans and finally dessert. Of course, it wouldn’t really be Spain if we didn’t have an endless supply of wine.