Basque cuisine

Source: Wikipedia, the free encyclopedia.
pintxos

Basque cuisine refers to the cuisine of the

Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider
.

A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.

Overview

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links.

Puente la Reina
.

Olive oil is more commonly used than vegetable oil in Basque cooking.[1]

One of the staple cookbooks for traditional Basque dishes was initially published in 1933. "La cocina de Nicolasa" (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions.[2]

Ways of eating

bonito
variety

In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area.

Cider houses (sagardotegiak) are a feature of the hills around Donostia, especially near Astigarraga. These are usually large country restaurants with enormous barrels of cider. Cider is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod omelette, grilled T-bone steak and ewes' milk cheese with walnuts and quince paste. The cider houses are only open for a few months of the year.

The txikiteo is the tapas crawl from bar to bar seen across Spain, but it reaches its pinnacle in

tortilla, toast, or seafood. The txikiteo is also popular in cities such as Pamplona and Bilbao
.

Many bars will offer a combination of pre-made pintxos (such as gildas) that are typically cold as well as hot specialities that are made to order. Typically pintxos cost between one to three euros each.[3][4]

Gerezi beltza arno gorriakin[5] is a cherry soup served warm or cold. The cherries are poached in wine, often with enough sugar added to make a light syrup. A cherry without pits is preferred for this dish. To release their flavor, the cherries are carefully pitted or cut in half. Usually the soup is prepared on the day it will be served, because 24 hours is enough time for the cherries to blanch noticeably in the liquid. The soup is often served with a dollop of sour cream, crème fraîche, or ice cream.

Gastronomic societies are organisations, almost always of men, who cook and eat together in a communal txoko.

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New Basque Cuisine

In the 1970s and 1980s Basque chefs were influenced by the nouvelle cuisine of France and created the nouvelle cuisine basque, radically original in its form but solidly Basque in substance, with lighter and less rustic versions of traditional dishes and flavours. The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, Zalacaín, a Basque restaurant, although located in Madrid. Juan Mari Arzak in Donostia became the most famous exponent and one of the first three-star Michelin Guide restaurants in Spain. In a few years the movement swept across Spain, becoming the state's default

Martin Berasategui
, have given new impetus to Basque cuisine.

International Basque cuisine

Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded.

Bakersfield, California, there are several Basque restaurants and a noted Basque influence on the local cuisine.[8]

Traditional dishes and desserts

  • Bacalao al Pil-Pil
    Bacalao al Pil-Pil
  • Piperrada
    Piperrada
  • Txuleta
    Txuleta
  • Merlu koxkera
    Merlu koxkera

Dishes

Desserts

  • Gâteau basque
    Gâteau basque
  • Goxua
    Goxua
  • Intxaursaltsa
    Intxaursaltsa

Products

  • Idiazabal cheese
    Idiazabal cheese
  • Txistorra
    Txistorra
  • Jambon de Bayonne
    Jambon de Bayonne

Cheeses

Fruits and vegetables

Meats

Beverages

Basque cider

References

  1. OCLC 68571142
    .
  2. ^ "Nicolasa Pradera (1870-1959)". Markina-Xemein (in Spanish). Markina-Xemein, Spain: Markina-Xemein Town Hall. Archived from the original on 25 September 2015. Retrieved 25 September 2015.
  3. ^ "A Brief History Of Pintxos The Basque Country's Favourite Snack". Culture Trip. 2017-03-24. Retrieved 2024-01-13.
  4. ^ Turansky, Maggie (2022-04-12). "The Ultimate 2 to 3 Days in San Sebastian Itinerary". The World Was Here First. Retrieved 2024-01-13.
  5. ISBN 0-06-757461-0
    ., page 214
  6. ^ "Real Academia de Gastronomía. Premios". Archived from the original on 2014-04-18. Retrieved 2014-04-18.
  7. ^ "Search".
  8. ^ Shaffer, Charles L. "Basque Restaurants of the United States". Buber.net. Retrieved 20 November 2014.

Further reading

External links

Media related to Cuisine of the Basque Country at Wikimedia Commons

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