Calçotada Gratinada

Introduction to Calçotada Gratinada

Calçotada Gratinada is a classic Catalonian dish that centers around the unique and seasonal vegetable - the calçots. Traditionally celebrated in the region of Valls, Catalonia, a Calçotada festival involves grilling large numbers of these tender green onions on an open flame. This communal meal symbolizes the harvest time of winter through early spring and is a cherished cultural tradition. In our recipe, we elevate the beloved calçots by integrating a cheesy, creamy gratin finish that pays homage to classic French techniques while staying true to local flavors.

Ingredients

• Calçots - 20 pieces
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Bread crumbs - 1 cup
• Garlic - 2 cloves, minced
• Parmesan cheese - 1 cup, grated
• Heavy cream - 1 cup
• Gruyere cheese - 1/2 cup, grated
• Nutmeg - a pinch
• White pepper - a pinch

Preparation

Preparing the Calçots

Start by cleaning the calçots. Remove the toughest outer layers but ensure you leave the inner white bulb intact. Trim the green ends slightly. This allows for even cooking and the optimal development of sweet, smoky flavors.

Marinade for Grilling

In a bowl, mix together olive oil, salt, and black pepper. Coat the cleaned calçots with this marinade, ensuring even coverage. Let them sit for an hour, which allows ample time for the flavors to infuse.

Cooking Process

Grilling the Calçots

Traditionally, calçots are grilled over an open flame or barbecue. Arrange the marinated calçots in a single layer on your grill. Cook for around 8-10 minutes, turning frequently until the outer skin is charred and the inner layers are tender. Refer to a cooking timer to help you keep perfect track of the time. Once done, remove from the heat and let them cool slightly. Peel away the charred outer layers before proceeding to the next step.

Constructing the Gratin

Preheat the oven to 200°C (392°F). Arrange the peeled calçots neatly in a baking dish. In a separate bowl, combine bread crumbs, garlic, and a mix of parmesan cheese and gruyere cheese. Pour the heavy cream over the calçots, ensuring they are evenly coated. Sprinkle the breadcrumb mixture generously over the top. Finish with an additional layer of grated cheeses. Grate a pinch of nutmeg and white pepper for seasoning.

Baking the Gratin

Place the baking dish into the oven and bake for around 15-20 minutes, or until the top is golden and bubbly. Again, use a cooking timer for accuracy. Serve warm as a main dish or as an accompaniment to grilled meats and seasonal salads.

How to Enjoy Calçotada Gratinada

Eating calçots can be an interactive and fun experience. Commonly, they are served with romesco sauce, which complements the flavors beautifully. To enjoy, dip the base end into the sauce and consume only the tender white portions. Pair this gratin with a crisp white wine, such as a Catalonian Macabeo, to fully embrace the authentic dining experience.

Bon Appétit!