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Calçots de Valls (IGP)
Calçots de Valls (IGP) from Catalonia, First Quality (primera categoría), bunch (manat / manojo) with 25 units
1 kg
€ 14,50
€ 14,50 / kg VAT included
Category
Onions
Type
Catalan Calçots
Production
Artisan & Small Producer
Weight
1 kg
Format
Plastic bag
Producer
Calçots de Valls (IGP)
Food Pairing Suggestions:
Bunch (manat / manojo) with 25 units of Calçots / calcots Calçots de Valls (IGP) of First Quality (primera categoría), from Valls, Tarragona, Catalonia.
Calçots are a variety of spring onion whose most important peculiarity is that the bulb does not develop, as soil is piled up on the shoots, so that the onion develops a tender part up to 30 cm long. As the onion is ‘wedged’ in the soil, this variety is called ‘Calçot’.
The calçot can be cooked either boiled or in cream, as a base for stews; it can be used in the same way as a spring onion, but it is roasted over a wood fire. They must be roasted until they can be peeled with a simple tug.
Bunch (manat / manojo) with 25 units of Calçots / calcots Calçots de Valls (IGP) of First Quality (primera categoría), from Valls, Tarragona, Catalonia.
Calçots are a variety of spring onion whose most important peculiarity is that the bulb does not develop, as soil is piled up on the shoots, so that the onion develops a tender part up to 30 cm long. As the onion is ‘wedged’ in the soil, this variety is called ‘Calçot’.
The calçot can be cooked either boiled or in cream, as a base for stews; it can be used in the same way as a spring onion, but it is roasted over a wood fire. They must be roasted until they can be peeled with a simple tug.
Water: 90%.
Vitamins: predominantly B group vitamins.
Minerals: Calcium, Iron, Magnesium, Zinc, Phosphorus and Folic Acid.
Contains anticancer agents
Great digestive and diuretic
Toning
A great food rich in fibre.
Store at room temperature.
How to prepare calçots at home:
If this year you've had a craving for calçots, here are two easy ways to make them at home. They are much simpler than they look, so make sure you try them!
Baked in the oven:
1. Put the calçots on the oven rack.
2. Cook at 250° for 15 minutes
3. After this time, turn them over
4. Cook for a little longer until soft.
5. Remove from the oven and plate them.
Tip: Put a tray covered with aluminium foil right next to the rack to prevent the oven from getting dirty.
Grilled:
1. Heat the griddle
2. Place the calçots on aluminium foil.
3. Cover them to make a bundle, making sure it is very airtight.
4. Leave to cook until soft.
5. Remove and plate
Tip: Using the papillote technique will make them cook much faster.
SKU: SK04000000394K
Producers: Farmers from Caldes / Barcelona, Catalonia.
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