Grilled Baby Leeks with Romesco Sauce
Tony Mantuano created this recipe, also adapted from Wine Bar Food, in homage to the Calçotada in Spain. The Catalan festival celebrates the harvest of calçots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. "It's fantastic," Mantuano recalls. "Everyone has black fingers from the char." More Grilled Vegetable Recipes
The romesco sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.
To go with these grilled baby leeks, pour Catalonia's (and Spain's) most famous sparkling white wine, Cava. Avinyó's citrusy nonvintage Brut is Mantuano's choice.