We picked up a recipe from Grandma to show you how to make a delicious salsa verde. This Basque sauce will help you succeed when preparing fish or seafood this summer.
The green sauce goes well with white fish like hake, as well as shellfish and mollusks.
Extra virgin olive oil
1 chilli pepper
40 grams of flour (the quantity will vary depending on the desired thickness)
75 ml of Txakoli
300 ml of fumet
2.5 grams of fresh parsley leaves
150 grams of fresh clams
It's a simple sauce that's incredibly authentic and has a long history in the Basque culinary culture. It was only in 1723 that it was first documented.
It is thus a component of the popular gastronomic tradition, which was created over low heat by moms and grandmothers.
It is essential to get a well-linked sauce, but there is no exact science to how it should be created. Everyone refines it to their preference.
To begin, prepare a casserole with olive oil, a whole chilli, and a garlic clove diced with brunoise (it is optional, but it will give us an interesting spicy touch).
Leave until the garlic begins to dance. This step is crucial when the green sauce is heated but not coloured because if the garlic is roasted, the green sauce will turn brown.
Once we've reached this point, we'll add flour to bind it and thoroughly combine it with the oil, then add a splash of Txakoli and heat it until the alcohol in the wine has evaporated and we're left with only the flavour.
Then pour in the fumet (300 ml) and bring to a boil.
What happens here is that the oil, flour, and txakoli mixture melts, and the sauce thickens as the flour cooks.
It's critical that the sauce boils thoroughly to eliminate the raw flour flavour.
The parsley will be added last. Only the chopped leaves are added; the stem can be used to make the fumet if desired. It should be added at the very end, when there is only 30 seconds or 1 minute left, to give the sauce colour and remove the raw chlorophyll flavour.
Next step is cooking the green sauce with the main product - we'll prepare it with clams in our case.
Take 150g of fresh clams (purchased at Rias Baixas in Galicia, which is of very good quality and variety) and place in a pan with green sauce. Taste for the correct amount of salt and parsley and simmer so that the clams are soaked in the taste of green sauce. You need to remove them when they open, as it is important not to overcook them. This is how we avoid them becoming dry.
Allow them to rest a little and ON EGIN!
by Xavi Domingo
To a certain extent, the native grape variety 'hondarribi zuri' gives body, aroma, flavour and soul to txakoli, a unique wine that is typical of the Basque people. It is produced in the three provinces of the Basque Country and has many other designations of origin. They love and promote the characteristics of the local wines in each environment.
Wine production has a long tradition in the Basque Country, not only in Rioja Alavesa. Viticulture IX. It dates back to the 12th century. In any case, the Basques have been making txakoli for a long time, especially with white grapes from Hondarribia. This indigenous grape variety gives a hard, fruity white wine; red txakoli is made from the black Hondarribi variety. Many people remember the 'ojo de gallo', as red txakoli used to be called.
According to the stereotype, txakoli is a young, fresh, medium alcoholic and excessively acidic wine. But in recent times it has overcome barriers and prejudices and has positioned itself among the great wines, beyond mere typicity. Wineries are working to bottle wine that can be stored, other varieties are being tested as complements (riesling, chardonnay, sauvignon blanc, white sawdust or petit courbu, shrimp or gros manseng, small shrimp or petit manseng, mune grape,), organoleptic characteristics to be added. They also use barrel fermentation and the process of ageing in sand. In this way, they obtain wines with greater structure, roundness and complexity, and have even dared to make sparkling wines. In the globalised market, there is no longer any limit or barrier for our txakoli.
Production is attractive for the growing wine and food tourism, and is carried out under the following three designations of origin: Bizkaiko Txakolina, Getariako Txakolina and Álava Txakolina. Each of them has its own characteristics and promotes them as well. In Bizkaia, for example, they make more complex wines and recommend drinking them by the glass; in Gipuzkoa, on the other hand, they have opted for carbonated ones and, following tradition, they serve the txakoli in a glass of cider.
Not surprisingly, Idiazabal Cheese was awarded the status of "European Gourmand Heritage" by the French Ministry of Agriculture in 1992. In October 1993, the International Academy of Gastronomy awarded the Gold Medal of Idea Sabal Cheese as one of the best cheeses in Europe. And in 1995, he won the highest award of "Best European Sheep Cheese" at Parma. From there, it continues to add awards at national and international levels, and the Idiazabal Appellation is recognized as one of the best sheep cheeses in the world.
Our mountain cheese from Aralar
Its origin is in our green landscape. It's the same Latxa and Carranzana sheep that have been bred for over 8000 years, and is a native species that makes this precious and recognized cheese from raw milk.
Goieri, meaning "highlands," is based on its gastronomic culture based on land and seasonal products. And don't be afraid that the Goyeri gems are delicious cheeses made from Lazza sheep milk grown in the Aralar Range and Aizkorri pastures. This cheese is named after Idiazabal, one of the villages in the region.
Idiazabal cheese production extends to the Golbeia Nature Park (between Biskaya and Araba), the Lyanada Arabesa region and parts of Navarra.
Latxa sheep reared in the pastures of the Aralar Mountains
The Origin Name was created in October 1987 to protect the market reserved for all genuine Idiazabal cheese makers and to ensure consumers the origin and quality of Basque and Navarra.
The denomination controls the origin of milk and the quality of cheese from both a physicochemical and hygienic point of view (milk purity, no place for mixture, fat, pathogens, etc.) As well as taste, there is a tasting committee, which, thanks to their experience, is gathering a group of people who are able to control the typical characteristics of this cheese.
To ensure that all requirements are met, the Regulatory Council certifies the product with a red ribbon and a sticker on its label.
In Sagardi, this cheese comes directly from two Basque Shepherds (John and Martina). They give sheep the first spring pasture on on Aralar Mountains, at an altitude of 1.000 metres. A rare treat available only to our friends and customers.
When you think of the exquisite and exclusive Bluefin Tuna from Almadraba, the ancient fishing techniques immediately come to mind. Almadraba has a history of more than 3000 years and extends throughout the Mediterranean, but it is definitely a sight in areas such as the Atlantic coast of Cadiz.
Ingredients - Red Tuna (Bluefin)
2 portions of Red Tuna from Barbate
2 twigs of chervil
Extra virgin olive oil
Ingredients - "Zurrukutuna”
1 garlic clove
2 choricero peppers
1 dried chilli
1L of chicken broth
Slice of Pa de Pagès Català bread
Cut the tuna loins into precision-cut Suko block portions and polish with a small amount of oil and salt. Mark the loins with a few seconds on each side. This is enough time for the surface to turn brown without cooking the portion inside.
For the “Zurrukutuna”, start by frying some garlic with oil, add chilli, and fry for a while.
Bake the bread well so it will be ready in time.
Next, add the chicken broth and choricero peppers and simmer on a low heat for 15 minutes
When it has finished boiling, add salt and mash it ready for serving.
Finally, add two chervil twigs for decoration.
Explore our private dining options for that upcoming summerevent!
Shoreditch's dining scene is in line with the interesting and unique neighbourhood itself. So, if you're looking for a private or group dining option, you're in luck.
Retained with plenty of warmth and elegance, the hugely versatile room can accommodate up to 48 people seated and 90 standing with the ability to be divided into smaller rooms for the more intimate events.
Open seven days a week serving lunch and dinner, 48 guests can be accommodated on three long tables, 30 on one table and up to 90 guests for standing cocktail receptions and parties.
Amenities include a custom-built private bar, separate rest rooms, disabled lift access, live music or DJ arrangements (fees apply), late-license option until 2am (fees apply), free Wi-Fi, Projector: Vivitek D910HD 3000 Lumen 3D Digital (HDMI connection), Loudspeaker Bose free space DS100F (3.5mm jack plug).
Specialised in hosting events, our services include, business breakfasts, lunch presentations, general meetings, corporate private dining, personal private parties, conferences, networking cocktail parties, formal dinners, anniversary & birthday celebrations and many more.
Our private room is a dramatically designed private dining space following the trend of the Basque Cider Houses with an extensive use of industrial steel, huge wooden tables and bare concrete floors. Based on the Basque "txokos" (gastronomical societies) where the Basques come together to cook, experiment with new ways of cooking, dine and socialise together.
Please contact email@example.com or call 020 3802 0478
As a foodie, I too have made the “pilgrimage" to the Basque Country, and loved every bite of it.
A few years ago, I took my daughter to Azurmendi which was her first ever visit to a three-star Michelin restaurant. While this was a truly amazing experience, even more memorable were the visits to the small restaurants around San Sebastian and Bilbao. This is where I fell in love with Basque food, the lifestyle, and culture. Now, having the opportunity to work with Sagardi, I am learning what makes the Basque kitchen, and its people so very special.
During my first ever lunch at Sagardi Barcelona, I had the privilege to share a table with Mikel and Iñaki López de Viñaspre and the restaurant’s marketing team. Together we savoured our way through the menu, with Mikel and Iñaki making sure I tasted every quintessential dish, and their accompanying wines! This was a truly epic lunch, and the perfect way to discover what the Basque Country has to offer.
Whilst sharing food in the typical Basque style, the Sagardi team explained in passionate detail, why the restaurant was created and their ambitious plans for the future. They also explained how the variety of the Basque landscape provides an enormous choice of produce which is evident in the range of ingredients used in their dishes. Fresh sheep cheese is sourced from the famous Basque mountains, and organic vegetables and free-range beef from their lower-lying meadows. The valleys offer an outstanding selection of wines and along the extensive coastline there is a bountiful supply of fresh, sustainable fish and shellfish.
On the first night Sagardi opened in Amsterdam I took some friends there expecting the restaurant to be doing the same as other newly-opening restaurants I work with – to be taking it slow and testing its menu, however, I could not be more wrong! Sagardi was already feeling like a well-established favourite, with a bubbly, busy service, and food of the exact same quality as in Barcelona. Even more importantly, the intense pride, hospitality and passion the chefs and the staff showed as they served us, was also the same. It was amazing.
That night I dreamt of Gilda’s for the very first time. Now a recurrent and welcomed occurrence, thank goodness, I now have a little of the Basque Country around the corner…