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We use aioli with several of the pintxos you'll find amongst the collections of recipes and serving suggestions. So, here's how to make aioli, saffron style.
Total Time: 10 minutes or so.
1. Place saffron threads in hot water to steep for about 10 minutes.
2. Mince and mash the garlic to a paste.
3. Whisk together yolk and lemon juice in a bowl.
4. Add olive oil, a few drops at a time, to the yolk mixture, whisking constantly until the whole thing is emulsified, then whisk in the garlic paste. Whisk wildly. Whisk with abandon. The importance of the whisking cannot be overstated.
5. Chill, covered, until ready to use.
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A variation of a recipe from Chef Jody Adams from Gourmet Magazine, September 2002.
Espelette chili peppers hang from the facade of a building in the village of Espelette in French Basque Country.
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What is Piment d’Espelette? Red chili pepper from the Basque region of France, just across the border from Spain, in the Nive Valley. The powdered form of Espelette pepper provides a subtle heat, and can be used as a colorful substitute for ground black pepper, cayenne, or hot paprika.
Only Piment d’Espelette grown and packed in one of just ten villages nestled in the foothills of the Pyrenees is given AOP certification, a protected designation of origin that assures quality and authenticity. From one description I read, that had been (somewhat) translated from the French, this seal “implies a close link between this specific land, the product and the talent of men.” So, there you have it.
The chili pepper’s name comes from the village of Espelette (Ezpeleta in Basque), one of the aforementioned ten quaint villages. The winding streets are closely lined with small, old houses and boutiques maintaining the tradition of drying the eponymous peppers from their facades.
The pepper first arrived in the village in 1650, when a Basque sailor returned from the New World with the vibrant pepper. Over time, the pepper because a cornerstone of Basque cuisine, a ubiquitous ingredient even deemed worthy of its own festival, celebrated annually on the last weekend of October with traditional dances, concerts, parades. As good an excuse for a party as anything.
Visit the links below to learn more about Piment d’Espelette and the village which provides its name.
Espelette Tourism Guide from Eusk Guide. If you're considering a trip to Basque Country, this is a good place to start.
Luke Nguyen’s France. Luke visits the village of Espelette, sees some peppers, has a great time.
If you want selected ingredients for authentic pintxos and tapas in addition to pumpkin pie, now's the time to order to make sure it gets there in time.
Please place your order by Monday, November 17.
Otherwise, you may only get to enjoy it alongside leftovers.
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Our attempt at a recipe by chef Seamus Mullen of Tertulia, seen here open-faced for your viewing pleasure. We toasted the bread because toast is delicious and makes everything better. You can also try chopping up the guindillas and the egg to make smaller, pintxo-sized bites for parties and general snacking, or just to mix in both with the tuna salad concoction, contrary to the directions below.
Total Time (preparation and cooking): 15-20 minutes
Servings: one significant sandwich, a couple medium-sized sandwiches, several tiny sandwiches
1. Ideally, you've hardboiled your eggs already, but if you haven't, do that now why slicing and toasting the bread.
2. Combine the tuna and capers and olive oil and all the chopped and diced ingredients with the mayonnaise, except the eggs and guindilla peppers. Maybe add a little more mayonnaise.
3. Layer the tuna on the slices of bread.
4. Top the tuna with slices of the eggs and guindilla peppers in an appealing way.
5. Eat.
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It's been well documented that anchovies and sardines are an excellent, affordable source of omega-3s and vitamin D. If that wasn't enough to convince you to give high-quality versions of these small fish a chance, consider the environmental impact of just what it takes to bring them to your table. As April Fulton for NPR reports, "... to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel. In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel."
To read more, please visit The Salt on NPR.org.
Another delicious pintxo without the prep. Just open a jar of marinated grilled artichokes, a jar of Cantabrian anchovies, and add a dash of piment d'Espelette, paprika, or other spice that in your best judgement would work pretty well.
Total Time (preparation and cooking): 5 minutes (if that)
A flavorful dish that's an enjoyable combination of octopus in olive oil and fresh ingredients. Use as much are as little octopus as you'd like, and experiment with different spices if you want to add bit more... spice.
Total Time (preparation and cooking): 15-20 minutes
Ingredients
3 tins - Octopus in Olive Oil (use more or less based on your own judgement)
1 onion
1 red pepper
1/4 cup dry white wine
2 tablespoons tomato paste
2 plum tomatoes (peeled and seeded)
salt & pepper (and other spices, if you so desire)
Directions
1. Chop the onion and red pepper and throw them in a frying pan over low heat.
2. Add the octopus.
3. Add the dry white wine, the peeled and seeded tomatoes, and the tomato paste.
4. Cook all the the above for about 10 minutes; if too dry, add a small amount of water.
All that's necessary for this tapa are three ingredients.
Total Time (preparation and cooking): about 10 minutes
Ingredients
Cantabrian Anchovy Fillets
Extra Virgin Olive Oil
Fresh, Crusty Bread
Directions
1. Slice the bread and brush on a light coating of olive oil.
2. In a grill pan or on a grill outback if you're having a barbecue, toast the bread until you start to see grill marks and the slices look delicious.
3. Top each slice with two anchovy fillets. Eat.
