If you’ve landed on this article, you’re probably as much of a foodie as I am. oyo4d If so, get ready for your mouth to water in the next six minutes of reading. I have to confess right now that choosing just 10 dishes from a land with more culinary treasures than there are stars in the sky is like committing sacrilege. So, here’s my advice: don’t follow my list to the letter. Come and make your own!
Spanish gastronomy versus French gastronomy: a fair fight
I think that, for many of us who are passionate about food, France and Spain are synonymous with food, food, and more FOOD! You probably have your preferences, but in the end, I ask myself: why choose? https://sukhbaatar.cfga.gov.mn/
VISITGastr OH! is the first tourist and gastronomic destination that brings together the best of both worlds. Here, you can start your day with fluffy croissants and end it with delicious pintxos
You’ve surely heard of Spanish tortillas and tapas, as well as croissants and amuse-bouches, or pintxos, as they’re known in France. These are words that have crossed oceans and earned well-deserved fame. But there are many more delicacies you’ve probably never heard of, delights that will make you feel like you’re floating. You know, those treats that transport you from the first bite. The ones you can’t find anywhere else, and you can’t wait to try them again https://sscesif.comillaboard.gov.bd/
That’s why I can honestly say that VISITGastrOH! is the gastronomic paradise you’ve always dreamed of. So hop on board! Let the journey begin!
Lamb trotters Rioja style
In France and Spain, nothing goes to waste, and this dish is proof of that. The name of this specialty isn’t just a way of referring to the dish. Lamb trotters are edible, and I guarantee they are an absolute delicacy .
This unusual lamb https://effjsc.comillaboard.gov.bd/ dish comes from La Rioja, a region also well-known for its wines. So it’s no surprise that this recipe is made with white wine, along with other spices that give this dish a pleasant, homey touch.
Add tomato sauce, chorizo, and a generous amount of garlic, and you have a typical Spanish dish: simple and delicious. Unique and full of flavor.
Don’t leave La Rioja without trying it… but if you want to know the secret of how this unique dish is made, you can find out too!
Cod Rioja style
If you’re looking for something simpler and more traditional, I recommend cod Rioja-style. I’m sure you’ll love this way of preparing code https://campusvirtual.crespial.org/
The recipe is simple: fry the cod with a little olive oil and serve it with a delicious pepper and tomato sauce that will give it that famous red color.
I know what you’re going to say: “How can such an easy recipe be such a typical dish of the area?” Well, simply because there’s a whole story behind this recipe.
In the Middle Ages, the consumption of meat was prohibited on Fridays , so the monks decided to substitute it with salt cod. This fish was one of the few that could be eaten because it kept very well during transport.
Rioja-style cod combines flavors, skill, and tradition… So come and try this typical dish or make it following this recipe … You decide!
Piquillo pepper from Lodosa
Ladies and gentlemen, we’re going to Navarre, where we’ll discover beautiful landscapes and some dishes that are to die for!
The Piquillo pepper is a certified product with https://thestrengthclub.com/ Protected Designation of Origin and is also known as the “red gold of Navarra” for its intense color.
Tender on the inside and firm on the outside, it is a very tasty product and, of course, a perfect ingredient for cooking.
In this case, I’m not referring to a dish per se, but to a fabulous and versatile ingredient that can be cooked in a thousand different ways: piquillo peppers stuffed with tuna, anchovies, goat cheese… and also grilled, baked, or crushed piquillo peppers to make a spicy and flavorful sauce.
One of my favorite ways to cook them is with potatoes and Serrano ham. It’s known as the typical “Navarrese lunch.” Discover this delicious dish with Chef Nicolás from Restaurante Tubal.
Lamb in chilindrón sauce
This is for all you meat lovers: get your taste buds ready because I have something perfect for your palate!
One of the specialties of Navarrese gastronomy is lamb chilindrón and, this time, we’re going traditional with a juicy leg of lamb.
In this very complete dish, the meat is served with tomato sauce and vegetables, garlic and peppers, and with fried potatoes as an accompaniment.
If you try it while you’re here, prepare to be amazed and discover a blend of flavors that will make you want to stay longer. If you can’t wait… you can make it following the recipe .
Gilda
Gastronomy doesn’t have to be a puzzle to be delicious! The proof is in the hundreds of delicious pintxos that have made the Basque Country famous.
Quick question: Do you know the difference between “pincho” and “pintxo”? None! One is written in Spanish and the other in Basque.
This typical Basque pintxo is unique because of its origin. The “ Gilda ” is inspired by the starring role played by the fiery Rita Hayworth in a 1940s film.
Los filetes de anchoa que envuelven a las guindillas en vinagre de Ibarra recuerdan a los largos guantes negros que ella se quita sensualmente mientras canta “Put the blame on Mame”.
Dos aceitunas verdes completan el pintxo a ambos lados para crear un intenso sabor ácido irresistible.
Te aseguro que este pintxo es muy fácil de hacer y, si lo acompañas con sidra y el ambientazo de un bar lleno de gente local súper animada, ya tienes la combinación perfecta.
Marmitako
Esta famosa receta de pescadores es un guiso de bonito que también se hace con patatas, tomates, ajo y otros ingredientes sabrosos.
Marmitako significa «de la marmita» en euskera. Se llama así porque la marmita u olla era uno de los pocos utensilios que los pescadores podían llevar en sus barcos.
Se come principalmente en verano mientras se disfruta del sol y la brisa marina pero lo disfrutarás igualmente en cualquier época del año.
Si quieres sentirte como un pescador de aquel entonces, cómelo https://nameageserv.comillaboard.gov.bd/ caliente para disfrutar al 100% de esta especialidad vasca.
Y ¡ojo! si quieres vivir aún más si cabe esta experiencia, ¡también puedes hacerlo gracias a esta receta!
Pastel vasco
Espero que tengas contigo los documentos de identidad porque nos vamos al lado francés. Que no, que es broma… estamos en Europa…¡no los necesitas!
En Francia, me tiro en plancha a los postres. Están tan buenos que es imposible resistirse. En el País Vasco francés, es obligatorio probar el Gâteau Basque o «etxeko bixkotxa», como se dice en euskera.
Con una textura crujiente por fuera y tierno oyo4d slot por dentro, los encontrarás rellenos de crema de almendra, crema pastelera o mermelada de cerezas. Si no sabes cuál elegir, pruébalos todos.
La receta se ha transmitido de generación en generación durante siglos hasta convertirse en el postre básico de la zona, que puedes encontrar en cualquier pastelería entre Hendaya y Bayona. ¡Disfruta al máximo de este postre casero tradicional siempre que puedas!
Axoa
La axoa es el símbolo del País Vasco. La puedes encontrar en todas partes, en restaurantes, en ferias, e incluso la puedes hacer tú mismo/a si te atreves.
Te voy a contar un secreto y me tienes que prometer que no se lo contarás a nadie. El ingrediente que hace que este plato sea tan especial es el toque de pimiento de Espeleta que se añade al final.
Este pimiento rojo intenso viene del pueblo de Espeleta, que puedes visitar cuando vengas aquí. También lo puedes encontrar en las coquetas tiendas y mercados locales.
Añade carne de ternera picada, ajo y cebolla, y ya tienes una receta para cualquier estación del año y para cualquier ocasión.
La poule au pot
Estamos llegando al final de nuestro viaje culinario pero no te preocupes. Estas últimas especialidades no te decepcionarán.
This is a recipe for chicken cooked in a pot with water, carrots, turnips, leeks, onions and other vegetables that give a great flavor to this French dish.
Here, we go back in history because this famous dish was proclaimed the national dish by the French King Henry IV during his reign.
With this, he expressed his wish that everyone in the world could “have a chicken in the pot” so as not to go hungry.
If you want to step back in time and better understand why the king chose this dish as the national dish, you have to come and try it.
But you can also try following old traditions and cook it using this recipe .
The garbure
And last but not least, garbure is a traditional stew from southwest France and is part of the Béarnais culture in its own right.
It’s made with cabbage and other vegetables, to which pork and duck confit are later added. It’s not a light dish…but it’s delicious!
Some say that authentic garbure comes from the Landes region, but the one I tried in Pau has won awards. Speaking of awards… there’s a world garbure championship! So, if you have a competitive spirit, learn the recipe (https://heylink.me/Mulia288.official) , take your pot to Oloron-Sainte-Marie, and show off your culinary skills!
My dear foodies, the time has come to gladden your hearts once again.
What I’ve shared with you all—these dishes, these stories, these flavors—is just a small part of what you can taste and experience on your trip to these lands!
See you soon!
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