Calçotada and Romesco Sauce

Calçotada itself is very simple. It takes little more than a few bundles of green onions, and a grill. Once the coals are hot, grill the scallions until the outside is blackened. Then peel the outer layer, and you have a tasty treat.

The dipping sauce, Romesco, is not unlike Italy's pesto. The combination is marvellous, and it's a shame not better known.

Calçotada and Romesco Sauce

Several bunches scallions
3 tbsp blanched, slivered almonds
3 tbsp pine nuts
3 red bell peppers
2 cloves garlic
olive oil

Romesco Sauce:

Chop the bell peppers, and gently sauté the almonds, pine nuts, red bell peppers, and garlic in a pan. When garlic and bell peppers are soft, put the mixture into a food processor and blend until smooth.

Calçotada:

Grill the scallions over charcoals (or in a toaster oven), until black. Peel off the outer layers, and enjoy.