The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine
Teresa Barrenechea
Language: English
Pages: 240
ISBN: 1558323279
Format: PDF / Kindle (mobi) / ePub
130 sophisticated and homey recipes from the Basque region of Spain.
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green-leaf lettuce, torn into small pieces 8 canned piquillo peppers (see Note), canned pimientos, or roasted, peeled, and seeded red bell peppers (see [>]), halved lengthwise ½ cup House Vinaigrette ([>]) 2 tablespoons chopped flat-leaf parsley Sprinkle the tuna with salt, and put the tuna into a pot. Add enough cold water just to cover the tuna, add the garlic bulb, and bring the contents to a boil over medium-high heat. Reduce the heat, and simmer the tuna for about 10 minutes, just until
ounces each) Salt In a bowl, mix 3 tablespoons of the oil with the garlic and the parsley. Sprinkle the chops lightly with salt, and then rub them on both sides with the garlic-parsley mixture. In a large skillet, heat the remaining 1 tablespoon oil over high heat. Add the chops, and cook them for about 1 minute on each side for rare meat. For better-done meat, reduce the heat to medium, and cook the chops for 2 to 3 minutes longer on each side. Serve immediately. Roasted Leg of Lamb •
enticing and slightly spicy pincho after her. 20 small pitted green olives 10 canned anchovy fillets 10 guindillas, pepperoncini, or other small hot pickled peppers (see Note) On a toothpick, skewer an olive, a folded anchovy, a pepper, and then another olive. Repeat with the remaining ingredients to make 10 pinchos. Serve immediately. NOTE: Spanish guindillas are very hard to find in this country, but pepperoncini are an excellent substitute. Crabmeat Pinchos • PINCHO DE CANGREJO
dedicated to sauces. We Basques are justly proud of our sauces, a small but powerful repertoire that gives our cooking the distinction it has earned over the centuries. Our most admired sauce is salsa vizcaína, which I discuss at some length later in this chapter. But we also are acclaimed for our salsa pimientos del piquillo and salsa española, among others. Some of the best-known Basque sauces, those that are intrinsic to certain dishes, must be made at the time of serving, and so are not
Slit the peppers open, and scrape out the seeds. Discard the seeds. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté them for about 5 minutes, until they are softened. Add the peppers and ham, if you're using it, and cook for about 5 minutes, until the peppers begin to soften. Reduce the heat to low, add the reserved cooking liquid, and season to taste with salt. Cook, stirring, for 20 to 30 minutes, until the peppers are very soft and the sauce is slightly
