1 head garlic, roasted
1 qt. (liter) pure olive oil
3/4 lb. (300 gm) toasted almonds, ground or crushed
1/4 lb. (100 gm) toasted hazelnuts, ground or crushed
1/2 lb. (1/4 kilo) whole tomatoes, broiled, peeled and seeded
1 hard-boiled egg yolk
Pinch salt
Black pepper, to taste
Sprinkle paprika
3 cloves garlic, crushed
2 whole bay leaves
1 tbsp. flour, all purpose
Dash vinegar

Roast (bake) garlic head, slice off top and scoop or squeeze out the pulp. Or cook in microwave with bit of water in bowl. Blend in oil, tomatoes, seasonings, garlic, egg yolk and flour. Finally add ground nuts, and vinegar, stir well. Add bay leaves and let rest for 2 hours. Stir well before serving.

Makes generous portions.

The CALCOTADA is an ancient Catalonian ritual based upon "les cebes blanques" or leeks in ceremonial and traditional canon having its roots in old Roman lore "principalment pe les seves virtuts medicinals i afrodisiaques." On a recent trip to the countryside of Catalonia, our host and hostess introduced us to "el secret d'una bona colcatada." Fresh green leeks, stem to root, were roasted over hardwood open fires. The blackened leeks were served up on long red spanish roof tiles. The diner, properly attired in a sparkling white bib-type apron, grasps the hot leafy plant and peels back the blackened outer leaves of the leek, exposing the soft sweet white leek bulb. Discarding the black peels, the diner swishes the leek about in the sauce, and holding the leek high, lowers the delightful bulb into his waiting mouth, whence he bites it free and masticates it and its delicious stem.

The apron protects the diner's clothing from the dripping oils and black ashes.

This treat is best abetted by country wine served in shepherd's flasks, side dishes of black and green olives, breads, hard cheeses, smoked ham, peanuts and chips. Enjoy; be careful.