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However, in Catalonia they have another idea and the consumption of calçots – that's what they are called – is a sacred gastronomic tradition that goes beyond food. It is an “excuse” to get together with family or friends and spend a day putting on your boots at the end of winter. Seen that way the perspective improves. Calçots began to be consumed at the end of the 19th century in the town of Valls ( Tarragona ). There, a farmer called Xat de Benaiges decided to roast some onions but they burned. Instead of throwing them away – he would be very hungry – he decided to remove the churruscada part and eat the inside, thus discovering a delicacy that ended up being the center of a popular festival. And also a way to give away a vegetable that perhaps would have gone unnoticed. There are those who also attribute to him the invention of salvitxada , the sauce in which calçots are dipped. They are also consumed with romesco sauce , very similar to the previous one. Both have almonds, garlic, bread, tomato, olive oil and salt, but the first one has ñoras and the second peppers and rosemary.
Of course, the story of the origin of this custom is not entirely confirmed. It could have something of a legend, since the existence of its discoverer has not been proven. Calçot de Valls has had the Protected Geographical Indication (PGI) since 1995 and every year at the end of January they celebrate the great calçotada festival (calçotada is Colombia Mobile Number List the name given to the gathering to eat calçots), to which thousands of people come. Calçots Source: Iakov Filimonov In this event, the streets of the town are filled with people with bibs on (yes, as it sounds) ready to eat and have a good time in company. There are also contests: for growers, for the best sauces and, of course, for eaters. In 2022 the winner was David Martín Martínez from Tarragona, who managed to get 192 calçots (2,700 grams) between his chest and back. According to data from the official website, the one who has eaten the most since 1986 is the veteran Adrià Wegrzyn: in 2018 he gobbled down 310, breaking his own record. In total he ingested 5,825 grams in one sitting.
Why and how Calçots By Alberto-g-rovi The name of calçot comes from its way of growing it. The onion is “shod” into the soil so that the shoots grow more (the plant pulls towards the light). Its consumption season runs from November to April approximately, depending on how the weather has behaved. The “official” size they must reach is between 15 and 25 centimeters. To prepare them, the bottom part, where the root is, is cut and then they are “burned” over the flames of shoots (the branches of the vines). You don't wait for them to turn into embers, but rather they have to be on the live fire. When the calçots are blackened – it usually takes about 10 minutes – they are wrapped in newspaper and left to rest for half an hour. Once cooked, the party begins. It is always advisable to wear a bib to avoid getting stains and join the tradition, although hygiene is up to each individual. The calçot is peeled, dipped in the sauce, the head is tilted back and placed in the mouth. Repeat as many times as you want, until they run out or until the body asks for mercy.
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發表於 2024-3-3 19:08:33