Español- Paste and pies
Rice, pasta & pie
Basque-style hake – with green sauce
Español People who know, says Basque cuisine, the famous Basque cuisine, excellentBasque cuisine, unforgettable Basque cuisine Basque cuisine we are based on twofundamental pillars, namely: The quality of the product, whether beans, lamb or fish frog and sauces, four sauces:red, black, white and green. Today, hake in green sauce. For cooking we will require: Hake (I have caught 4 boneless loins (because my husband has a special grace tofind) 4 cloves garlic, minced Olive oil, just enough to saute the garlic and a little more A
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Hake in green sauce
Español Friday was one of those days when Maricarmen, who comes a couple of days a week at home I’m not sure whether to clean or to make the party, begins to tremble and rightly so because on Friday was a cooking day. Cooking is something I do every day, but often once a week
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Piquillo peppers
Español Today’s recipe is dedicated to my friend Rafael T.C., he was to blame, last Friday, at home, we ate Piquillo peppers. Piquillo peppers are small, about 10 cm long, and triangular shape. They are very consistent perfects to eat stuffed. The most popular stuffed are codfish paste (Brandada de bacalao) and Burgos rice sausage.
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Codfish
Español Yes, I am. In fact, this is my reflection on a pan, but not an normal pan. Years ago, when aunt Concha dead, her son called me. I am moving mum’s flat. Do you wish to get anything, as a heirloom? I don’t doubt one second, I asked for a pan. I just never
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