THE CALÇOTADA OF CAL TUYÀ

”Calçot” it’s a tender, white and very sweet onion that especially roasted is the base of the calçotada, which special taste, able to satisfy to gourmets more selected. “Calçots” of CAL TUYA are cultivated as a unique specialty in territories of the our property, and hidrated with best waters of the Penedès. This so typical food has its atmosphere, its light and its personality in our place .

The season of calçots cultivated in CAL YOURS begins of NOVEMBER to MARCH, are some years the season extends a little more.

RECEIPT OF THE SAUCE FOR THE CALÇOTS

FIRST COMBINATION
INGREDIENTS FOR 6 PEOPLE

1/2 glass of virgin olive oil.
1 1/2 big spoonful of vinegar of white wine.
50 grams of crude almonds.
50 grams of toasted hazelnuts.
1 piece of garlic.
2 ñoras.
Salt.

Ñoras are opened and put to boil in water, until its meat is tender. Once boiled, with the help of a knife, the inside elements are eliminated, obteining thepulp and reserve removing the exterior part.

Put in the glass of mix machinne, the oil, the vinegar, the garlic, the almonds, the hazelnuts, salt and the pulp of the ñoras. Mix everything, so that it is left mincemeat well, but not as fine as creme, is good that to note the grain of almonds and hazelnuts

SECOND COMBINATION
INGREDIENTS FOR 4 PEOPLE

3 dry red peppers (ñoras).
1 small head of garlic.
2 mature medium tomatos.
A piece of cayenne.
10 toasted almonds.
1 slice of bread.
6 spoonfuls of oil.
2 spoonfuls of vinegar.
Salt and pepper.

The peppers soak themselves, ñoras, in water during twelve hours.
In a tray of the furnace with a little oil, tomatos i roast the head of garlic, but without burning themselves.

We slipped the ñoras well, we dried them and we removed the pulp to them with the aid from a knife, we put them in a mortar, we together pricked them with the bare almonds, guindillas, bare garlic, fried bread i the bare tomatos.

We put salt i pepper, since the sauce must be slightly sharp. I we let rest 2 or 3 hours so that it is macerated well .