Was "Wild Garlic" now "Cultivated Onion"
- Subject: Was "Wild Garlic" now "Cultivated Onion"
- From: C* D*
- Date: Mon, 25 Feb 2002 17:57:44 -0500
Hi Everyone--
I'm forwarding a message that includes seed sources. (The catalan name
for the onions appears in part gibberish because my computer doesn't
have a "c" with a cedille. They are cal(c cedille)ots.)
Thanks to all others who responded. I'm thrilled that it can be
cultivated because it is truly delicious. As soon as I was reminded of
the name, I looked it up.
Well, the parts that are roasted (blackened, charred)are the multiple
shoots in the spring, from the mature bulb that is planted in the fall.
They are 2 cms in diameter, and about 20-25 cms long. They look like
leeks.
Colman Andrews, in "Catalan Cuisine" includes two versions of the sauce,
which is a version of the classic catalan Romesco sauce. He also
mentions that he is planning to grow them in Southern California. The
book must be about 10 years old, so he must be doing it by now (or else
given up).
Here is one of the recipes:
(Those of you who separate cooking from gardening need not read any
further.)
SALSA PER CALCOTS
(To make 1-1 1/4 cup)
10 hazelnuts, roasted
10 almonds, blanched and roasted.
1 tomato peeled, seeded and chopped.
1 head garlic, roasted and squeezed from the skins.
1 sprig parsley, minced
1 pinch of cayenne
1/2 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons olive oil.
Pulverize nuts in spice or coffee mill, and process in a blender or
food processor with tomato, garlic and parsley until smooth. Tranfer to
bowl and stir in cayenne, salt, vinegar and oil. Mix well by hand and
allow to stand for at least two hours before serving.
The other version has no hazelnuts, less garlic and chili peppers.
Andrews says you can substitute calcots with spring onions or scallions,
but not leeks--wrong taste, wrong texture.
Bon Appetit!
Cali
