Basque Cuisine
Bacalao al pil-pil, txangurro, pintxos, marmitako. Sea and technique.
White Beans with Clams, Basque Style
Alubias con almejas is one of the Basque Country's most celebrated stews. Creamy Tolosa black beans are slow-cooked until tender, then finished with fresh clams steamed open in txakoli wine and garlic. The broth ends up rich and subtly briny — a beautiful meeting of land and sea in a single pot.
Basque-Style Baked Cheesecake
This cheesecake has the unique feature of being baked at a very high temperature until it's deliberately burnt on the outside. The contrast between the almost black, caramelized surface and the melted, creamy interior makes it absolutely irresistible.
Hake in Basque Green Sauce
Hake in Basque green sauce is the most emblematic everyday dish of Basque cuisine: hake steaks or fillets cooked gently in an earthenware pan with olive oil, garlic, abundant fresh parsley, fish stock, white wine, and clams. The natural gelatin released by the hake binds the sauce without any flour. It is a dish of simple technique and elegant result, rooted in the fishing tradition of the Cantabrian coast.
Cod al Pil Pil
Cod al pil pil is one of the most technical preparations in Spanish cuisine. The sauce forms on its own with the emulsion of the desalted cod's collagen and olive oil, through the movement of the pan.
Basque Cuisine: cooking guide
Basque cuisine has given the world some of its best chefs and restaurants, but its strength lies in tradition: bacalao al pil-pil with its hand-emulsified gelatin, seasonal bonito marmitako, Tolosa beans slow-cooked for hours, pintxos in the Parte Vieja of San Sebastián. Product, technique and deep flavour.