21 Authentic Basque Recipes Delicious

Mmm, have you ever dreamed of whisking your taste buds away to the vibrant culinary landscape of the Basque Country? From the comfort of your own kitchen, you can explore the rich flavors and traditions of this unique region. Whether you’re craving hearty stews, fresh seafood, or irresistible pintxos, our roundup of 21 authentic Basque recipes is your ticket to a delicious adventure. Let’s get cooking!

Basque Chicken with Peppers

Always a delight to the senses, Basque Chicken with Peppers is a vibrant dish that combines tender poultry with the sweetness of bell peppers, all simmered in a rich, smoky sauce. This recipe is perfect for those looking to explore the rustic flavors of Basque cuisine with a straightforward approach.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 1 cup chicken stock, preferably homemade
• 1 bay leaf
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the onion and garlic, sautéing until translucent, about 3 minutes.
6. Add the bell peppers and smoked paprika, cooking until the peppers begin to soften, about 5 minutes.
7. Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and reduce by half, about 3 minutes.
8. Add the chicken stock and bay leaf, bringing the mixture to a simmer.
9. Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven.
10. Bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
11. Remove the bay leaf before serving.

Now, the Basque Chicken with Peppers presents a harmonious blend of textures, from the crispy skin of the chicken to the tender, almost melting peppers. Nestle it atop a bed of creamy polenta or alongside crusty bread to soak up the flavorful sauce for a truly memorable meal.

Traditional Basque Piperade

Creating a Traditional Basque Piperade is a delightful way to bring the flavors of the Basque Country into your kitchen. Carefully layering the ingredients and cooking them slowly allows the flavors to meld beautifully, resulting in a dish that’s both vibrant and comforting.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 2 green bell peppers, seeded and thinly sliced
• 3 garlic cloves, minced
• 4 ripe tomatoes, peeled, seeded, and chopped
• 1 teaspoon sugar
• 1/2 teaspoon smoked paprika
• 4 pasture-raised eggs, lightly beaten
• Salt to taste

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced yellow onion to the skillet, cooking until translucent, approximately 5 minutes, stirring occasionally.
3. Incorporate the red and green bell peppers into the skillet, cooking until they begin to soften, about 8 minutes, stirring frequently.
4. Stir in the minced garlic and cook until fragrant, about 1 minute, ensuring it doesn’t brown.
5. Add the chopped tomatoes, sugar, and smoked paprika to the skillet, reducing the heat to low. Simmer the mixture uncovered for 20 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
6. Season the mixture with salt to taste, then create four wells in the piperade. Pour the lightly beaten pasture-raised eggs into the wells, covering the skillet and cooking until the eggs are just set, about 5 minutes.
7. Remove the skillet from heat and let it stand covered for 2 minutes before serving.

Gently spoon the piperade onto plates, ensuring each serving has a portion of the softly set eggs. The dish offers a harmonious blend of sweet peppers and tomatoes with the richness of eggs, perfect when served with crusty bread to soak up the vibrant sauce.

Basque Cod Pil Pil

Today, we’re diving into the heart of Basque cuisine with a dish that’s as rich in flavor as it is in history. Basque Cod Pil Pil is a testament to the simplicity of ingredients coming together to create something extraordinary, and I’m here to guide you through each step to ensure your success in the kitchen.

Ingredients

• 1 lb skin-on cod fillets, cut into 4 pieces
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 dried guindilla pepper, or 1/2 tsp crushed red pepper flakes
• 1/4 cup water
• 1 tsp kosher salt

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with kosher salt. Let them sit at room temperature for 10 minutes to allow the salt to penetrate.
2. In a medium-sized skillet, heat the extra virgin olive oil over low heat. Add the thinly sliced garlic and guindilla pepper, cooking gently until the garlic is golden, about 2 minutes. Tip: Keep the heat low to prevent the garlic from burning.
3. Remove the garlic and pepper from the oil with a slotted spoon and set aside. Increase the heat to medium and add the cod fillets, skin side down, to the skillet. Cook for 4 minutes without moving them to ensure a crispy skin.
4. Carefully flip the cod fillets and cook for another 3 minutes. Tip: Use a fish spatula for easy flipping to keep the fillets intact.
5. Return the garlic and pepper to the skillet, add the water, and swirl the pan gently to emulsify the oil and water into a creamy sauce, about 1 minute. Tip: The key to a perfect pil pil sauce is the gentle swirling motion that helps emulsify the ingredients.
6. Remove from heat and let the cod rest in the sauce for 2 minutes before serving.

Basque Cod Pil Pil is a celebration of textures, from the crispy skin of the cod to the velvety sauce that coats each bite. Serve it with a slice of crusty bread to soak up every last drop of the flavorful sauce, or alongside a simple green salad for a light, balanced meal.

Basque Lamb Stew

Just as the seasons change, so do our cravings for hearty, comforting dishes that warm the soul. Basque Lamb Stew, with its rich flavors and tender meat, is a perfect example of a dish that satisfies those deep, seasonal cravings, offering a taste of tradition with every spoonful.

Ingredients

• 2 lbs pasture-raised lamb shoulder, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 cup dry white wine
• 2 cups homemade lamb stock
• 1 lb Yukon Gold potatoes, peeled and quartered
• 1 large carrot, peeled and cut into 1-inch pieces
• 1 bay leaf
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the lamb cubes generously with salt and sear in batches until deeply browned on all sides, approximately 4 minutes per batch. Transfer to a plate.
3. Reduce the heat to medium and add the onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Add the garlic, smoked paprika, and cumin, stirring constantly for 1 minute until fragrant.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 3 minutes.
6. Return the lamb to the pot along with the lamb stock, potatoes, carrot, and bay leaf. Bring to a simmer.
7. Cover and reduce the heat to low, simmering gently for 1.5 hours, or until the lamb is fork-tender.
8. Remove the bay leaf and adjust the seasoning with salt if necessary before serving.

Here, the stew presents a harmonious blend of textures, from the melt-in-your-mouth lamb to the firm yet yielding potatoes. Serve it with a crusty baguette to soak up the richly spiced broth, or over a bed of creamy polenta for an extra comforting meal.

Basque Style Grilled Squid

Discover the art of preparing Basque Style Grilled Squid, a dish that marries simplicity with the robust flavors of the Basque region. This recipe will guide you through each step, ensuring a perfectly grilled squid that’s tender and flavorful.

Ingredients

• 1 lb fresh squid, cleaned and tentacles separated
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, cut into wedges
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your grill to a medium-high heat of 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the olive oil, smoked paprika, sea salt, and black pepper to create a marinade.
3. Brush the squid bodies and tentacles evenly with the marinade, coating all sides for maximum flavor.
4. Place the squid on the grill, cooking for 2 minutes on each side. The squid should curl and turn opaque when properly cooked.
5. Remove the squid from the grill and let it rest for 1 minute to allow the juices to redistribute.
6. Squeeze fresh lemon juice over the grilled squid and sprinkle with chopped parsley before serving.

Zesty and succulent, this Basque Style Grilled Squid offers a delightful contrast of smoky and citrus flavors. Serve it atop a bed of arugula for a light meal or alongside grilled vegetables for a more substantial dish.

Basque Cheesecake

Creating a Basque Cheesecake is simpler than you might think, yet it yields a dessert with a strikingly rich flavor and creamy texture that’s unlike any other cheesecake you’ve tasted.

Ingredients

• 2 lbs cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 5 pasture-raised eggs, lightly beaten
• 2 cups heavy cream
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (204°C) and line a 9-inch springform pan with parchment paper, allowing the paper to extend beyond the edges for easy removal.
2. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
3. Gradually add the sugar to the cream cheese, continuing to beat until fully incorporated and the mixture is smooth.
4. Slowly add the lightly beaten eggs to the mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Pour in the heavy cream, vanilla extract, and salt, mixing on low speed until the batter is homogenous.
6. Sift the flour into the batter and fold gently with a spatula until just combined, being careful not to overmix.
7. Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until the top is deeply caramelized and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
9. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.

When ready to serve, the Basque Cheesecake will have a creamy, almost custard-like interior with a beautifully burnt top that adds a slight bitterness to balance the sweetness. For an elegant presentation, serve with a drizzle of reduced balsamic glaze or a side of fresh berries.

Basque Garlic Soup

Venturing into the heart of Basque cuisine, this garlic soup is a humble yet profound dish that warms the soul with its simplicity and depth of flavor. Perfect for beginners, this recipe demystifies the process, ensuring a delicious outcome every time.

Ingredients

• 4 cups chicken stock, preferably homemade
• 6 cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 slices day-old rustic bread, torn into 1-inch pieces
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• Salt, to season

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced garlic to the oil, cooking until golden and fragrant, approximately 1 minute, stirring constantly to prevent burning.
3. Pour in the chicken stock, bringing the mixture to a gentle boil over medium-high heat.
4. Reduce the heat to low, simmering the soup for 10 minutes to infuse the flavors, skimming any foam that rises to the surface.
5. Add the torn bread pieces to the soup, stirring gently to submerge and soften them, about 2 minutes.
6. Slowly drizzle in the lightly beaten eggs, stirring continuously to create delicate strands, cooking for 1 minute.
7. Season the soup with smoked paprika and salt, stirring to combine, then remove from heat.

Aromatic and comforting, this Basque garlic soup boasts a velvety texture with the richness of eggs and the warmth of smoked paprika. Serve it with a drizzle of olive oil and a sprinkle of fresh parsley for an extra touch of elegance.

Basque Fried Milk

Let’s dive into the creamy, dreamy world of Basque Fried Milk, a dessert that transforms simple ingredients into a luxurious treat. This guide will walk you through each step to achieve the perfect balance of crispy exterior and silky interior.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup clarified butter, for frying

Instructions

1. In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and fine sea salt until no lumps remain.
2. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens to a pudding-like consistency, about 5 minutes.
3. Remove from heat and stir in the pure vanilla extract. Pour the mixture into a greased 8×8 inch baking dish and smooth the top with a spatula.
4. Chill in the refrigerator for at least 4 hours, or until firmly set. Tip: Cover the surface directly with plastic wrap to prevent a skin from forming.
5. Once set, cut the milk mixture into 2-inch squares. Dip each square into the lightly beaten pasture-raised eggs, then coat evenly with panko breadcrumbs.
6. In a large skillet, heat the clarified butter over medium-high heat until shimmering. Fry the breaded squares in batches, turning once, until golden brown on all sides, about 2 minutes per side. Tip: Maintain the oil temperature at 350°F for even cooking.
7. Transfer the fried milk squares to a paper towel-lined plate to drain any excess butter. Tip: Serve immediately for the best texture contrast.

Unbelievably creamy inside with a delightfully crisp shell, Basque Fried Milk is a textural masterpiece. For an extra touch of elegance, drizzle with honey or dust with powdered sugar before serving.

Basque Almond Cake

Now, let’s embark on the delightful journey of creating a Basque Almond Cake, a dessert that marries simplicity with elegance, perfect for both novice bakers and seasoned chefs alike.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with clarified butter.
2. In a large mixing bowl, whisk together the almond flour and granulated sugar until fully combined.
3. Add the melted clarified butter to the dry ingredients, stirring until the mixture resembles coarse crumbs.
4. Gradually incorporate the lightly beaten eggs into the mixture, ensuring a smooth, homogenous batter forms.
5. Stir in the pure vanilla extract and sea salt, mixing just until incorporated to avoid overworking the batter.
6. Pour the batter into the prepared cake pan, using a spatula to evenly distribute and smooth the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Just before serving, dust the top of the cake with powdered sugar for a delicate, sweet finish.

Velvety in texture with a rich almond flavor, this Basque Almond Cake is a testament to the beauty of minimalist baking. Serve it alongside a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Basque Cider House Chicken

Venturing into the heart of Basque cuisine, we uncover a dish that marries simplicity with depth of flavor, perfect for those looking to expand their culinary horizons. This Basque Cider House Chicken recipe is a testament to the region’s love for hearty, comforting meals that bring people together.

Ingredients

• 1 whole pasture-raised chicken, cut into 8 pieces
• 2 cups dry Basque cider
• 1/4 cup clarified butter
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready to roast.
2. In a large oven-proof skillet, melt the clarified butter over medium heat until it begins to shimmer, indicating it’s hot enough to sear the chicken.
3. Season the chicken pieces evenly with sea salt and freshly ground black pepper, then sear in the skillet until golden brown on all sides, about 4 minutes per side. Remove and set aside.
4. In the same skillet, add the thinly sliced onions and minced garlic, sautéing until translucent and fragrant, about 5 minutes. Tip: Deglaze the pan with a splash of cider to lift any browned bits for added flavor.
5. Stir in the smoked paprika and bay leaves, then return the chicken to the skillet, nestling the pieces among the onions.
6. Pour the remaining cider over the chicken, ensuring it’s evenly distributed. Bring to a simmer, then transfer the skillet to the preheated oven.
7. Roast uncovered for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cider has reduced to a glossy sauce. Tip: Baste the chicken halfway through cooking to keep it moist.
8. Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh flat-leaf parsley before serving. Tip: For an authentic touch, serve with crusty bread to soak up the flavorful sauce.

The Basque Cider House Chicken emerges from the oven with succulent meat that falls off the bone, enveloped in a sauce that’s both sweet and tangy from the cider reduction. Pair it with a simple green salad or roasted potatoes for a meal that’s as satisfying to prepare as it is to eat.

Basque Tuna Pot

Kickstart your culinary journey with this Basque Tuna Pot, a hearty and flavorful dish that combines simple ingredients with traditional techniques for a meal that’s both comforting and sophisticated.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup dry white wine
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 cup fish stock
• 1 bay leaf
• 1 tsp smoked paprika
• 1 lb fresh tuna steak, cut into 1-inch cubes
• 1/4 cup flat-leaf parsley, finely chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Incorporate the minced garlic and diced red bell pepper, cooking for another 3 minutes until softened.
4. Pour in the white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 5 minutes.
5. Add the cubed potatoes, fish stock, bay leaf, and smoked paprika. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
6. Gently fold in the tuna cubes, cooking for an additional 5 minutes, or until the tuna is just cooked through.
7. Remove the bay leaf, stir in the chopped parsley, and season with salt to taste.

Finished with a sprinkle of fresh parsley, this Basque Tuna Pot offers a delightful contrast of textures, from the tender potatoes to the succulent tuna. Serve it with a crusty baguette to soak up the rich, aromatic broth for an unforgettable dining experience.

Basque Red Pepper and Tomato Soup

This Basque Red Pepper and Tomato Soup is a vibrant, flavorful dish that combines the sweetness of roasted peppers with the acidity of ripe tomatoes, creating a perfect balance. Today, we’ll guide you through each step to achieve a silky, smooth soup that’s both comforting and elegant.

Ingredients

• 2 large red bell peppers, seeded and quartered
• 4 ripe tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sherry vinegar

Instructions

1. Preheat your oven to 400°F. Arrange the red bell peppers and tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes until the skins are slightly charred.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
3. Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
4. Transfer the roasted peppers and tomatoes to the pot, along with any juices from the baking sheet.
5. Pour in the vegetable stock, add the smoked paprika, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the sherry vinegar, then taste and adjust seasoning if necessary.

Now, your Basque Red Pepper and Tomato Soup is ready to serve. The soup boasts a velvety texture with a deep, smoky flavor from the paprika and roasted vegetables. For an extra touch, garnish with a drizzle of olive oil and a sprinkle of fresh herbs. Never has simplicity tasted so sophisticated.

Basque Style Hake in Green Sauce

Let’s dive into the heart of Basque cuisine with a dish that’s as vibrant in flavor as it is simple to prepare. Basque Style Hake in Green Sauce is a testament to the region’s love for fresh seafood and bold, herbaceous sauces.

Ingredients

• 1.5 lbs hake fillets, skin-on
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup fish stock
• 1/2 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/2 tsp smoked paprika

Instructions

1. Pat the hake fillets dry with paper towels and season both sides with sea salt and black pepper.
2. Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
3. Add the garlic slices to the skillet, sautéing until golden and fragrant, about 1 minute.
4. Sprinkle the flour over the garlic, stirring constantly to form a roux, about 30 seconds.
5. Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
6. Pour in the fish stock, bringing the mixture to a gentle simmer.
7. Add the parsley and cilantro to the sauce, stirring to incorporate.
8. Gently lay the hake fillets into the skillet, skin-side down, and spoon some sauce over the top.
9. Cover the skillet and let the fish cook undisturbed for 6-8 minutes, or until the flesh flakes easily with a fork.
10. Sprinkle smoked paprika over the dish before serving to add a hint of warmth and color.

Unmistakably tender, the hake flakes apart at the slightest touch, enveloped in a sauce that’s bright with herbs and depth from the wine. Serve it over a bed of steamed new potatoes or alongside crusty bread to soak up every last drop of the green sauce.

Basque Leek and Potato Soup

Preparing a comforting bowl of Basque Leek and Potato Soup begins with selecting the freshest ingredients to ensure a rich, layered flavor profile. This methodical guide will walk you through each step to achieve a perfectly balanced soup.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced leeks and minced garlic, sautéing until the leeks are translucent and soft, approximately 5 minutes, stirring occasionally to prevent browning.
3. Incorporate the diced potatoes, stirring to coat them with the leek mixture, and cook for an additional 3 minutes to slightly soften.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream, sea salt, and black pepper, adjusting the seasoning as needed. Simmer for another 5 minutes to meld the flavors.
7. Finish by whisking in the unsalted butter until fully melted and incorporated, then remove from heat.
8. Garnish with fresh parsley before serving.

Basque Leek and Potato Soup boasts a velvety texture with a harmonious blend of earthy leeks and creamy potatoes. Serve it with a drizzle of truffle oil or a side of crusty artisan bread for an elevated dining experience.

Basque Mushroom and Garlic Pasta

Just when you thought pasta couldn’t get any more comforting, along comes this Basque Mushroom and Garlic Pasta to prove you wrong. It’s a dish that marries the earthy depth of mushrooms with the pungent kick of garlic, all tossed in a silky sauce that clings to every strand of pasta.

Ingredients

• 8 oz. dried spaghetti
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 lb. mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tbsp unsalted butter
• 1/4 cup flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly golden, about 1 minute.
3. Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5-7 minutes.
4. Pour in the white wine and simmer until reduced by half, about 2 minutes. Stir in the heavy cream and bring to a gentle simmer.
5. Reduce the heat to low and add the cooked spaghetti to the skillet along with the reserved pasta water, Parmigiano-Reggiano, and butter. Toss until the pasta is evenly coated and the sauce is creamy.
6. Season with salt and pepper to taste, then garnish with chopped parsley before serving.

Creating this dish results in a pasta that’s rich and velvety, with a perfect balance of earthy and sharp flavors. For an extra touch of elegance, serve it with a drizzle of truffle oil or a sprinkle of toasted breadcrumbs on top.

Basque Style Pork Ribs

For those seeking to elevate their culinary skills with a dish that marries simplicity with depth of flavor, Basque Style Pork Ribs offer a perfect starting point. This recipe, rooted in the rustic traditions of the Basque Country, transforms humble ingredients into a meal that’s both hearty and refined.

Ingredients

• 2 lbs pasture-raised pork ribs, trimmed
• 1/4 cup extra virgin olive oil
• 1 tbsp smoked paprika
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup homemade chicken stock
• 2 tbsp sherry vinegar
• 1 bay leaf

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. In a large mixing bowl, combine the pork ribs with olive oil, smoked paprika, sea salt, black pepper, and minced garlic, ensuring each rib is evenly coated.
3. Heat a heavy-bottomed ovenproof skillet over medium-high heat. Sear the ribs for 3-4 minutes per side until a golden crust forms, working in batches to avoid overcrowding.
4. Deglaze the skillet with dry white wine, scraping up any browned bits with a wooden spoon for added flavor.
5. Return all ribs to the skillet, add chicken stock, sherry vinegar, and bay leaf, bringing the mixture to a gentle simmer.
6. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven. Braise for 2 hours, or until the meat is fork-tender.
7. Remove the skillet from the oven and let the ribs rest, covered, for 10 minutes to allow the juices to redistribute.

Keenly balanced between smoky and tangy, these ribs boast a melt-in-your-mouth texture that pairs beautifully with a side of roasted root vegetables or a crisp, green salad for contrast. The rich, aromatic sauce invites sopping up with crusty bread, making every bite a celebration of Basque culinary tradition.

Basque Vegetable Stew

Here’s how to create a comforting Basque Vegetable Stew, a dish that’s as nourishing as it is flavorful. This stew is a vibrant celebration of seasonal vegetables, simmered to perfection with a hint of smokiness from paprika.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped into 1-inch pieces
• 1 green bell pepper, seeded and chopped into 1-inch pieces
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 large potato, peeled and cubed into 1-inch pieces
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups vegetable stock
• 1 bay leaf
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, approximately 5 minutes.
3. Incorporate the red and green bell peppers, carrots, and potato, stirring to coat the vegetables in oil, about 2 minutes.
4. Sprinkle the smoked paprika and ground cumin over the vegetables, stirring constantly for 30 seconds to toast the spices.
5. Pour in the vegetable stock and add the bay leaf, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
7. Add the green beans and continue to simmer, uncovered, for an additional 10 minutes, or until all vegetables are tender.
8. Season with salt to taste, then remove the bay leaf before serving.

Carefully ladle the stew into bowls, noting how the vegetables have softened yet retained their distinct textures. The smokiness of the paprika pairs beautifully with the sweetness of the bell peppers, making this stew a hearty option for any meal. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh parsley.

Basque Style Salt Cod with Tomatoes

Let’s dive into the heart of Basque cuisine with a dish that marries the sea’s bounty with the garden’s freshness. Basque Style Salt Cod with Tomatoes is a testament to the simplicity and depth of flavor that can be achieved with quality ingredients and patience.

Ingredients

• 1 lb salt cod, soaked for 24 hours and drained
• 2 cups San Marzano tomatoes, crushed
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Preheat your oven to 350°F to ensure even cooking of the dish.
2. In a large ovenproof skillet, heat the extra virgin olive oil over medium heat until shimmering but not smoking.
3. Add the thinly sliced garlic to the skillet, sautéing until golden and fragrant, about 1 minute, to build a flavor base.
4. Stir in the crushed San Marzano tomatoes, smoked paprika, and crushed red pepper flakes, cooking for 5 minutes to meld the flavors.
5. Pour in the dry white wine, allowing the mixture to simmer for 3 minutes to reduce slightly and concentrate the flavors.
6. Gently nestle the soaked and drained salt cod into the tomato mixture, spooning some of the sauce over the top to coat.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cod is tender and flakes easily with a fork.
8. Remove from the oven and sprinkle with finely chopped flat-leaf parsley for a fresh, herbal note.

Just as the Basque intended, this dish offers a harmonious blend of the cod’s delicate texture with the robust, tangy tomato sauce. Serve it alongside crusty bread to soak up every last drop of the flavorful sauce, or over a bed of al dente pasta for a heartier meal.

Basque Apple Tart

Every baker knows the joy of creating a dessert that’s both visually stunning and deliciously satisfying. Today, we’re diving into the methodical process of crafting a Basque Apple Tart, a rustic yet elegant dessert that combines the sweetness of apples with the richness of buttery pastry.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1 pasture-raised egg, lightly beaten
• 3 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup clarified butter
• 1 teaspoon ground cinnamon
• 1/4 cup apricot jam, warmed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with clarified butter.
2. In a large mixing bowl, combine the sifted flour, granulated sugar, and fine sea salt. Add the cold, cubed unsalted butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. Add the lightly beaten pasture-raised egg to the flour mixture, stirring until a dough forms. Tip: Handle the dough as little as possible to ensure a flaky texture.
4. Press the dough evenly into the prepared tart pan, ensuring the sides are slightly thicker than the base. Chill in the refrigerator for 30 minutes.
5. Toss the thinly sliced Granny Smith apples with lemon juice to prevent browning. Arrange the slices in concentric circles over the chilled dough.
6. Drizzle the apples with clarified butter and sprinkle evenly with ground cinnamon. Tip: For an extra layer of flavor, consider adding a pinch of nutmeg or cardamom.
7. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden and the apples are tender.
8. Remove the tart from the oven and brush the top with warmed apricot jam for a glossy finish. Tip: For a more intense flavor, substitute the apricot jam with calvados-infused apple jelly.

Golden and fragrant, this Basque Apple Tart boasts a buttery crust that contrasts beautifully with the tender, spiced apples. Serve it warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an indulgent treat.

Basque Cherry Pie

Unveiling the Basque Cherry Pie, a dessert that marries the rustic charm of Basque country with the sweet, tangy allure of cherries, this recipe is a delightful journey through flavors and textures. Perfect for beginners, it’s a step-by-step guide to creating a pie that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp ice water
• 2 cups fresh cherries, pitted
• 1/4 cup almond flour
• 1 tbsp lemon zest
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt.
3. Add the chilled, cubed unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and add the lightly beaten pasture-raised egg and ice water. Mix until the dough just comes together.
5. Turn the dough onto a lightly floured surface and knead gently into a ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes.
6. Roll out the chilled dough on a floured surface to fit your pie dish. Press the dough into the dish and trim the edges.
7. In a separate bowl, toss the pitted fresh cherries with almond flour, lemon zest, and pure vanilla extract until evenly coated.
8. Spread the cherry mixture evenly over the pie crust. Fold the edges of the crust over the cherries, leaving the center exposed.
9. Bake in the preheated oven for 45 minutes, or until the crust is golden and the cherries are bubbling.
10. Allow the pie to cool on a wire rack for at least 15 minutes before serving.

Delight in the Basque Cherry Pie’s flaky crust and juicy, almond-infused cherry filling. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures that elevates the pie to new heights.

Basque Walnut Coffee Cake

Basque Walnut Coffee Cake is a delightful treat that combines the rich flavors of coffee and walnuts in a moist, tender cake. Perfect for any time of day, this recipe is straightforward yet yields impressive results.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup strong brewed coffee, cooled
• 1/2 cup walnuts, finely chopped
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the cooled brewed coffee until the mixture is uniform.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
6. Fold the dry ingredients into the wet mixture gently, being careful not to overmix.
7. Fold in the finely chopped walnuts until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Basque Walnut Coffee Cake boasts a moist crumb and a rich, nutty flavor, with the coffee adding a subtle depth. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Conclusion

You’ve just discovered a treasure trove of 21 Authentic Basque Recipes that promise to bring the vibrant flavors of the Basque Country right into your kitchen. Whether you’re a seasoned chef or a curious home cook, these dishes are sure to impress. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!