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At the table: <em>Calçots amb salvitxada</em>
2 Articles
2 Articles
Every winter, especially between the months of January and March, thousands of people gather in Catalonia around a table to celebrate one of the most popular gastronomic traditions in the region, this very desired delicacy: the calçotadas. The undisputed protagonist of these encounters is calçot, a variety of tender onion that roasts directly over embers and is served accompanied by romesco sauce. Beyond its culinary and cultural value, this foo…
At the table: <em>Calçots amb salvitxada</em>
Joanna Simon finds the ideal wines to pair with calçots amb salvitxada. If you think the onion is a rather ordinary vegetable, you haven’t visited Catalonia over the winter and early spring or don’t know any Catalans—and you are certainly not Catalan. The point, of course, is that not all onions are equal. Catalonia’s emblematic onion is the long, sweet, and tender calçot, which looks like a cross between a leek and a large white salad onion (sc…
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