ERASMUS+ PROJECT. RECIPES

3. Ingredients:
Calçots bales ( one bale of 25 units = 1 or 2 people) Calçots Sauce
Ferrer ( 1 bottle of 300 ml = 2-3 people)
"Make fire. calçots are prepared by cutting the roots and some
green tips. We put a grill over the fire, which should be very much
alive, and then one by one . We will cook the calçots on both
sides. We know that the calçots are ripe when are well black in
external presence, soft feeling and begin to "explode", Once made,
the retired and reserve wrapped in newspaper (30/40 calçots
packages are made).
This is done to remain hot and softening. While spring onions are
becoming, table is prepared: it is better to put a paper tablecloth
and it gets dirty after eating calçots . Salsa is divided into bowls, a
bit for each diner, bread and wine. Present the paper to put on the
tiles. To eat, we take on the fingers of one hand the upper calçot i
on the fingers of your other hand on the bottom part will stretch
to remove the outer black shirt and leave the white and soft hand.
Get wet with the sauce to eat. It just takes a little practice. Will
take the coal to do first the whole artichokes, only cut stems, then
meat and sausages are made. After eating calçots, we remove the
paper tablecloth and er serve artichokes, beans , meat, sausages
and garlic mayonnaise sauce. Whoever you can continue eating
calçots sauce, it is also excellent with meat and sausages.