Calling these calcots refers more so to the cooking method than the onion. These are wild ramps, from Pennsylvania, far from Spain. I dipped the green part of the ramp into boiling salted water to wilt them and then shocked them in ice water. I wrapped the greens in tin foil so that they wouldn't burn and roasted the ramps on the grill. I did not wrap them in newspaper before removing the charred layer.
I made the romesco by blending together roasted garlic, rep peppers, san marzano tomato sauce, olive oil and blanched almonds. I added some toasted sourdough bread crumbs for texture and some chili infused Spanish olive oil for some heat.