Barbecued spring onions…

Last Saturday we woke up and the sun was shining… And when this happens in the Netherlands, one thought comes to everyone’s mind: BBQ! Luckily enough restaurant Ketelhuis in Strijp-S was organizing Calçotada festival allowing us to be lazy, eat, drink our beers and enjoy the sun 🙂


Now you must be wondering: “What is Calçotada festival?”. Calçotada festival is held in Tarragona, Catalonia  to celebrate the harvest of calçots (spring onions). Spring onions are grilled and dipped in salvitxada or romesco sauce, and accompanied by red wine. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots. 

Since we like finding and sharing new recipes here is the one for salvitxada.


  • 4 Tbsp blanched almonds
  • 4 fresh bitxo peppers (or other mildly hot pepper)
  • 8 cloves garlic
  • 4 ripe tomatoes
  • 2 Tbsp chopped parsley
  • 2 Tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • salt and pepper to taste


This salvitxada sauce recipe makes 2 1/2 cups or 4-6 servings. 

Heat oven to 180C. Place almonds in hot oven to toast for 5-7 minutes. Place in a food processor or mortar and pestle and coarsely grind. Peel and dice tomatoes and set aside. Coarsely chop the peppers, removing the seeds and membranes. Peel and chop the garlic. Mash ground almonds, peppers and garlic into a paste using a mortar and pestle or food processor. Mix in tomatoes, parsley and vinegar. Pulsing the food processor, drizzle in the olive oil until sauce becomes thick. Add salt and pepper to taste.

Serve with grilled “calçots” (green onions) or any other grilled vegetable. During summer months, consider serving this fresh sauce with grilled steaks.


Towards the end of the day Ellen Ten Dame appeared on “stage”. With her temperament, her humorous style, and her beautiful voice, she kept us singing along “Ik ben Arie en geen kanarie” 🙂 

Het was echt mooi schaatjes 🙂




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