Basque cuisine is unique, it arises from clean cooking of the best local ingredients. The food is relatively simple but delightful.
Canapes should be fun, brightly flavoured and delicious. This is one such sandwich. The combination of local ingredients, ham, anchovies, peppers and tomatoes all come together beautifully on this sandwich. Traditionally papa negro, the local ham is used, but you can substitute any local good smoked ham that is available. The combination of light fishiness from the anchovies and the smoked ham is delightful.
I get my smoked ham from Dioara. She is a master of the smoker and her meats are superb.
I picked up this book on a whim, and have loved every recipe that I have tried. I admit that I have a penchant for Basque flavours and dishes, and this book satiates that craving. A fun book with beautiful pictures, history and of course great recipes. Alex Raij and Eder Montero are the chefs and owners of Txikito, New York. Basque: a love letter to the Basque Country in Spain- a region whose cuisine is distinguished by excellence and simplicity in ingredients and techniques. It is unencumbered food in which humble ingredients like beans and peppers hold the same value as aged farmhouse cheeses, pristine seafood, and unique breeds of lamb and cattle.
For more delicious recipes from this cookbook click here.
2 red peppers
2 tomatoes, grated or purèed
Olive oil-packed anchovies
Salt, to taste
Baguette slices, toasted if desired
Heat the oven to 375° F.
Add the peppers to a lined baking tray and roast for 30 minutes turning every 5-6 minutes till they are well charred and the skin has completely loosened. Remove and cool. Peel off the skin and remove all the seeds. Cut into strips.
Add 1-2 anchovies and salt to the tomato purèe and mix in well. taste for fishiness, it should be mild and pleasant.
On a plain or toasted baguette slice add a scoop of the tomato mix. Top with 1-2 slices of the roasted pepper ad the ham. Serve immediately as the bread will tend to get soggy with time.