Cooking Class

We did a fantastic cooking class today with Lander, a chef with 25 years of experience from https://www.amaurcook.com/
The class conducted in Lander's apartment with only 6 of us was a fantastic way to spend an afternoon.
We made some of the all time most popular pintxos from San Sebastion.

We prepared anchovies in order to create Antxoa Jardinera - removing the scales and bones and leaving them in a brine. Chopped the vegetables and placed in a vinaigrette to atop the anchovy. A version of this is sold in every pinxtos bar.

Tarta de Queso or the 'famous' cheese cake was made next using 'La Viña's' recipe. 'La Viña' est in 1959 is a local bar that churns through 100s of these cakes every day! Tarta La Queso is considered the one and only pinxtos dessert.

We also put together 'gildas' - on a small skewer, an olive, followed by one end of the anchovy, 3 piparrak, the other end of the anchovy and finished with another olive. Topped off with a drizzle of extra virgin olive oil. Designed by a customer in 1940s to be eaten in one mouthful. It was named after Rita Haywoths character in a 1946 film -"green, salty and a little bit spicy".

The highlight dish for me was the Tortilla de Patata (potato omlette). Confit potatoes, caramelised white onion and eggs. The best Tortilla I've had!

Hojaldre de Txistorrra or chorizo in puffed pastry are a very easy, quick to prepare mouthful of yum!

RIsotto de Idiazábal was another highlight and similar to the risotto we had in town earlier in our trip. Using puntalette, similar to orzo and a beautiful, smoky cheese.

Accompanying our dishes we drank a local boutique beer, sagardoa, txakoli.

Fantastic day!Leggi altro