"My favorite Spring ingredient are ramps. These wild onions grow all of over our region of Western North Carolina, and every year we wait with anticipation for the wonderful, while short-lived, season for this delicious vegetable. At Cúrate, we serve them grilled with romesco sauce, and the reason we prepare them this way is a nod to a Spanish onion calcot. In Catalonia, this festival is called a Calcotada, where they are served grilled and dipped in romesco . . . hence our decision to cook them similarly at Cúrate."
Source: Evan Sung, Christopher Shane, Flickr user dano272
