Red Wine and Cava
Sliced rustic bread
Salsa Calçots Ferrer (One jar of 300 ml = 2 to 3 persons)
1. Light the barbecue until the coal is red hot and there are no flames. Prepare the Calçots by cutting off the roots and some of the green leaves. Now place the Calçots on top of the grill of the barbecue.
2. After a few minutes turn them so that all sides are cooked. The Calçots will be ready when they are completely black, the tip soft and they start making "exploding" noises, as if they were trying to burst open.
3. Remove them from the barbecue and wrap them in some newspaper in bundles of 30/40 units. This is to keep them warm and finish the cooking in their own heat. After preparing the table with some bread and a glass of Cava, serve the Calçots by unwrapping them from the newspaper and forming piles of 10 or 12.
4. Peel the Calçots with your hands until only the white part is visible. Dip the white tender part in the sauce and enjoy the delicious flavors and the mess! :)