They are a giant Catalan spring onion which are cooked until black in the flames of olive prunings, then wrapped in newspaper for a while to continue cooking in their own steam. When you can wait no longer, you unwrap, burn your fingers while peeling off the charcoaly outer layers, dip in salbitxada sauce (ground almonds, tomatoes, peppers and other things) and stuff them in your mouth as the hot juice dribbles down your chin. It's a messy process - see pics below...
Now the season is coming to an end - time for summer sangria!
