The calçotada: The calçots are cooked on roof tiles over a charcoal vine barbecue, and are cooked when they start to ooze a milky sweat. Hunks of lamb AND botifarras are roasted after the calçots have been removed from the embers. The calçots are then very messily peeled. The charred outer leaves make everybodyʼs hands filthy and are discarded in piles on ground, while the long slim white firm fleshy phallic vegetables are dipped by increasingly frenzied revellers in a delicious variety of gooey glutinous orange romesco-style tangy pepper, almond and hazelnut sauce to then be lowered dripping into the mouth in a manner reminiscent of the Decline and Fall of the Roman Empire at its most decadent and depraved. The action of engulfing a crunchy calçot is undeniably sensuous, and with the accompaniment of gallons of red wine drunk from porrons, these occasions tend to degenerate rapidly into unseemly Dionysian orgies. Participants wear their oldest clothes, and soon find themselves farting a lot. Calçotades are usually held outdoors, in olive groves, hidden from the eyes of puritanical onlookers. Catalans at a calçotada indulge their famed rauxa, an infectious form of collective madness and hilarity. By the time the cooked meats have been consumed, followed licors, the sated feasters are purring like pussycats. Great fun and highly recommended.
HEAT: GREEN JALAPENO
PROFILE: CHAR, MEADOWSWEET, REBIRTH
ACID: CITRUS AND ELIXIRS
INGREDIENTS: JALAPENO, CALÇOT, PINEAPPLE, GARLIC, LEMON JUICE, SHERRY VINEGAR, OLIVE OIL, SUGAR, LICOR DE HIERBA, CHARTREUSE ELIXIR VEGETAL