A "Calcot" is a type onion grown throughout parts of Spain. They look like a cross between a leek and an onion with a long white stalk and a small bulbous bottom. They are traditionally cooked on a bed of hot coals. After they are thoroughly charred on the outside, they are wrapped in newspaper and stacked into a cooler or some other sort of container with a lid, allowing them to steam. After they steam for a few minutes, they are removed and unwrapped. The charred layer is stripped off, they are dunked into a bowl of romesco sauce and washed down with jugs of the local wine.
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.
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.