My dear non French people,
Didn’t we invent the Camembert and the chateau de Versailles ?
You don’t mess with the Basques,
and with their cuisine either : c’est trop bon!
First you have to know that Euskal Herria, the Basque country, is the second best place in the world for cuisine (just after my kitchen and Michel Bras’s Restaurant, that means).
Pinxos (Basque tapas) are fabuleux, gâteau basque is to die for… And there’s the magic of
This special Pepper is grown exclusively in the Basque country, in the small village of… Espelette.
There the houses are all covered with those gorgeous red peppers, where they dry to become the best spice I can think of.
Piment d’espelette is amazing in a chocolate mousse, with braised vegetables… and… in Chicken Basquaise.
- Brown the diced onion with some olive oil in a non sticky pan (a cast iron pot is always better).
- Add the diced pepper.
- Let them make love slowly, and add the chicken legs. They should change colour on each side.
- Sprinkle two spoons of piment d’Espelette,
- Close your eyes,
enjoy the Basque touch…
- Add the tomatoes
- Cover with a cup or two of white wine
- Cover everything with chicken broth
- Add Salt, pepper
- Bring to a boil
- Let it sim for at least an hour
If you can’t find piment d’Espelette, you can use paprika, but please don’t tell a Basque I told you so !
Meanwhile I’ll be in LA wearing the wonderful earings my mom bought me there for my birthday
|C’est mes oreilles, not the pork ears, merci|