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By Alexandra Crow
Food from the Iberian Peninsula has finally become a major culinary trend in the East Coast of the US. Yes, there have always been Spanish restaurants around, serving the ubiquitous paella and garlicky green sauces, but it is only recently that outstanding tapas, for example, have made an appearance in the culinary firmament of New York (see Tintol article), and classic recipes from Galicia and the Basque Country are now becoming widely available.
In Europe, the Basques are known for their culinary heritage. In Spain's Basque Country itself, cooking and eating are at the center of everyday life and the focus of endless conversation. Basque women pass on their recipes and cooking techniques to daughters and grandchildren, and Basque men enjoy lingering over cooking ranges, as well as the table.
Teresa Barrenechea, an award-winning chef, is renowned for bringing the best of the Basque culinary heritage to America in her two New York restaurants, both named Marichu. Barrenechea's inspired recipes are authentic Basque classics, honed to perfection by her demand for satisfying full flavor. Her book, The Basque Table, offers 130 recipes, from flavorful pinchos (Basque version of tapas) to main courses featuring fresh fish and shellfish, lean meats, vegetables and fruits. These are the real treasures of the Basque cuisine.
Marmitako Arrantzale
The recipe below for this dish is as first course, but when you increase the amount of water by 1 cup and double the amount of tuna, it becomes a main course.
1/2 cup olive oil
1 medium onion, chopped
1 green bell pepper cut into strips
3 large baking potatoes, peeled and cut into bite-sized chunks
1/2 cup Biscayne Sauce or 2 tablespoons paprika
3 cups water
1 pound fresh tuna, cut into small chunks
Salt
Method:
1. In a stockpot, heat the olive oil over medium heat. Sauté the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender.
2. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve.
The Basque Table
Passionate Home Cooking from one
of Europe's Great Regional Cuisines
By Teresa Barrenechea with Mary Goodbody
Harvard Common Press
224 pages
ISBN: 1-55832-140-3
Marmitako Arrantzale recipe reprinted by permission.
© February 2006 LuxuryWeb Magazine. All rights reserved.
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