CALÇOTS IN BEER BATTER
The best thing about this time of year: calçots. They fill the vegetables stalls of the local markets, so if you’re tempted to take some home, but you’re missing a barbecue, here is an alternative way to enjoy them. Time required: 45 minutes. Serves: 2
2 tbsp flour
1 glass of beer
Salvitxada sauce (click here for recipe)
Olive oil and salt
- Peel and clean the calçots, leaving the tenderest part.
- Keep the thinner calçots to one side, and boil the thicker ones for 5 minutes, until tender.
- In a bowl, lightly beat the eggs and mix in the flour and beer.
- Cover all the calçots in the batter, one-by-one.
- Heat a generous amount of olive oil in a pan and, when hot, add the calçots and fry until crisp and golden.
- When golden, soak up any excess oil with kitchen paper and serve.
Chef’s tip: If you don’t have any salvitxada or romesco sauce, serve with aioli (see below) or mayonnaise.
Originating in the Pyrenees, this peculiar mixture of garlic and fruit makes for an ideal accompaniment to any meat or fish, as well as on toast, or even alongside some calçots arrebossats (see above).
1 pear or apple (chopped)
250 ml olive oil
4 garlic cloves
½ tsp salt
- Peel and quarter the quinces and remove the seeds.
- Boil them for 20 minutes. Five minutes before the end, add the chopped pear. Set aside to cool.
- Crush the garlic and salt with a pestle and mortar.
- Add half of the oil, the boiled quinces and pear, and mash together.
- Gradually add the remaining oil, and bring to a smooth paste-like consistency.
Visit www.ambdosfogons.com for more traditional Catalan recipes.