27 Jun 2017 |
Basque by Jose Pizarro has been nominated for Book of the Year at the Food and Travel Readers Awards 2017.
If you loved this book then cast your vote here.
And in case you’ve not discovered the beauty of Jose’s beautiful book then here’s a recipe for you to try.
Sautéed peas with chorizo migas & golden fried egg
If you are lucky enough to try guisantes de lágrima (peas of tears) in the Basque,then you will surely agree that these are the best peas ever. I believe they got this name simplybecause they are very small. It’s true, they are really tiny, with an unforgettable sweet flavour. So few are produced that they can exceed the price of gold! Don’t miss the harvest, which runs from March to June. I think this dish is perfect at any time – for breakfast, lunch or dinner. Proper comfort food!
2 banana shallots (echalions), finely chopped
2 garlic cloves, finely chopped
400 g (14 oz) fresh baby peas
125 g (4 oz) cooking chorizo, cut into small cubes
150 g (5 oz) stale bread, cut into small cubes
sea salt and freshly ground black pepper
6 free-range eggs
handful of mint leaves
For the full recipe go to Cooked.com
Basque: Spanish Recipes from San Sebastian and Beyond by Jose Pizarro is avaible to buy from good shops that sell books and online at Amazon.