Many typical Basque dishes are basedon fish: the cod cooked “a la biscaye” with tomatoes and peppers; the ttoro, fish shoup specialty of Saint Jean de Luz or the chipirons (small squids) which is cooked with the ink or “à la plancha” complemented with garlic and parsley, make a delicious meal with a glass of Irouleguy white wine, as well as txangurro, a stuffed crabe which is just as tasty.
On the desserts side, the iconic basque cake is a true delight. Crispy and fluffy at the same time, with some cream or Itxassou black cherries, we love it!
The Basque Cuisine is a local cuisine, mixing perfectly the tastes and flavours, from the countryside and the sea, and traditional recipes are passed from generation to generation.
Peel the tomatoes and the peppers. For this, scald the tomatoes, and place the peppers in the oven. Remove seeds from tomatoes dice them. Remove seeds from the green peppers and the mild red peppers and cut them into strips. Cook the onions in olive oil for few minutes, add the green peppers and the mild red peppers, mix and cook for 20 minutes. Then add the tomatoes, garlic, thyme, bay leaves. Mix, add salt, black pepper and the Espalette powder. Simmer for 20 minutes.
Cook onion and garlic in oil, deseed the red pepper and mild red peppers and dice. Add few dices of Bayonne Ham and chorizo. Add the meat with a glass of water. Simmer 1 hour and mix regularly. After half an hour, add the peeled potatoes and add the Espelette pepper at the end of the cooking.
Mix the butter and the sugar; add the flour, eggs and salt. Make a ball and leave to rest for 30mn. Meanwhile prepare the cream. Beat the eggs and sugar, add the flour. Bring the milk to a boil with the vanilla, mix the milk with the egg and sugar mixture. Bring to a boil for 3 minutes, add the rhum at the end of the cooking. Leave it to cool down. Take the dough ball and divide it in two. Fill the cake tin with half the dough and pour in the cream, adding a little bit of jam at the centre, cover with the remaining dough. Glaze with the egg and decorate with a fork. Cook for 45 minutes at 210°C.
With our partner Cuisine des Basques, the cooking and local products blog from Maison Petricorena, we invite you to follow the seasons and discover the recipes prepared with their local Basque produce which inspire many bloggers and cooks in the Basque Country, in France and well beyond.
The specialities presented are all selected for their quality, their flavour, their authenticity: the Manex pork, the chocolate, the foie gras, the Bayonne Ham, the Espelette pepper, the chipiron …
As per the Fandango, the Basque cuisine is coloured, flavoured and bubbly. Let yourself go and taste the following recipes: Piperade, Axoa, foie gras, Bayonne Ham, tapas and wines … an experience to live with your friends and family.
Our favourites recipes...
An original recipe, tender meat flavoured with a Sakari sauce.
A light dish, rich in Basque Country flavours. Discover the alliance of chorizo, du Espelette pepper and Sakari hebs.
Ideal for a summer meal
Taste the Basque Country speciality cooked “à la plancha”.
Perfect for the Aperitif!
A colourful dish suggested by Chef Stéphane Garcia.
Clara Petricorena wishes you bon appétit! Apetitu On!
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Looking for other original recipes from the Basque Country? You can also visit our partner site Bipertegia