Calçots with Allioli and Charred Sourdough
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Feeds 3 - 4 people 
Prep time 15m
Cook time 25m
Description
Calçots are mild, sweet onions from Valls in Catalonia. They’re cooked over fire until completely blackened, then wrapped in newspaper to finish cooking in their own steam. Traditionally, calçots would be consumed at a calçotada - a winter food festival where people come together to eat lots of the onions straight after they are harvested, with grilled meats and plenty of wine.
Peel away the black skin of the calçots to reveal the sweet onion inside, then eat! It is a messy business but a lot of fun.
- 2kg calçots
- 2 egg yolks
- 4 cloves garlic, crushed
- 2 tablespoons lemon juice
- 100ml vegetable oil
- 100ml olive oil
- Sourdough bread, sliced
- Light the barbecue. When it is ready, char the calçots all over until blackened - around 8 minutes. Wrap in newspaper in bundles of 4-5 and leave to steam for 15 minutes.
- Make the allioli by combining the egg yolks and garlic in the bowl of a stand mixer (alternatively you can whisk by hand or using another electric whisk). Begin adding the oil a drop at a time, waiting for each to be emulsified before adding the next. As the mayonnaise starts to thicken, start adding the oil in a steady stream until it is all used up.
- Whisk in the lemon juice and some salt.
- Char the sourdough on the barbecue and serve with the calçots and allioli.
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