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Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has ...
Crafted with the help of Spanish chef and restaurateur José Andrés, Rahm’s menu is a love letter to the Basque territories in the north of his country. Born in Barrika, a town north of Bilbao ...
Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. [1] The colours coincidentally reflect the colours of the Basque flag (red, green, and white). [1]
Talo or Talau [1] (Basque pronunciation:) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt. [ 2 ] [ 3 ] [ 4 ] It is round and is cooked in a warm metal plank, named a talo burni ("talo iron"). [ 5 ]
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Chistorra (pronounced [tʃis̺ˈtora], Basque: txistor) is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%.
Karlos Arguiñano's restaurant. Arguiñano has had a hotel-restaurant on the beach at Zarautz since 1978. He was one of the first TV chefs in Spain with his cooking show, La cocina de Karlos Arguiñano, first on Euskal Telebista, later on Televisión Española, Argentine ATC, back in Spain with Telecinco and, since September 2010 on Antena 3 ...
Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the North of Pays Basque, a region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the South of Pays Basque , a region of Spain.