Favorite Basque Recipes

The rack of lamb dinner at the Basque Cultural Center's recent anniversary celebration. Photo by Christine Uruburu Falconer.

The rack of lamb dinner at the Basque Cultural Center’s recent anniversary celebration.
Photo by Christine Uruburu Falconer.

Basque Recipes
This is the most popular article among our readers. To help you find the best recipes, we’ve numbered their top five favorites.

Anyone who has visited the Basque Country, eaten at a Basque restaurant or attended a Basque festival can attest to the importance that Basques place on fine-cooked cuisine.

To help you enjoy Basque food, we’ve prepared the most exhaustive list of Basque recipes you’ll find on the web. We’ll also be regularly adding a video recipe to our popular collection of the best in Basque recipes. The first one is posted below.

As you’ll see, our list of recipes below is comprehensive. But with your help, we’d like to add more.

Have a favorite recipe from your ama or amatxi? If so, let us know by posting it as a comment and we’ll include it with the rest of the recipes below: (New recipes are at the bottom of each category and are marked by the date they were added. We also have some great recipes submitted by our readers in the comments box at the bottom.)

Above: This video will show you how to whip up a tasty, healthy and popular Basque dish.


Related Euskal Kazeta Cooking Links:
Basque Chef Gerald Hirigoyen Signs Copies of his latest book, “Pintxos.”

Basque Chef Mattin Noblia on Top Chef Show

Meat Recipes

Chocolate Souffle from Benji's in Bakersfield

Chocolate Souffle from Benji’s in Bakersfield must be ordered 30 minutes ahead

Basque Lamb Chops

Chicken and Chorizo Sauté 

Poultry Recipes

Poulet Basquaise

Chicken Thighs with Spicy Tomato-Pepper Sauce by Chef Gerald Hirigoyen

Basque Chicken

Grilled Chicken with Espelette Pepper 

 

Spicy Basque Chicken

Chicken With Chorizo

Cecile’s Basque Chicken and Rice

Poulet Basquaise or French Basque Chicken

Spanish Basque Chicken

Braised Basque Chicken

Rice with Rabbit, New York Times

Fish Recipes
Basque Country-Style Pasta With Shrimp

Prawn and Bacon Brochettes

In “Pintxos,” renowned chef Gerald Hirigoyen provides
many wonderful recipes for the fingerfood dishes the Basques are known for.
Beautiful photos make this a tabletop-worthy book.

Hake and Clams in Salsa Verde

Prawns a la Plancha with Garlic and Lemon Confit by Chef Gerald Hirigoyen

Txangurro

Cod with Peppers

Basque Shrimp with Chimichurri

Shrimp with Grapefruit-Vanilla Nage

Basque-Style Baked Spider Crab

Basque-Style Tuna Belly 

Vegetarian Recipes

Piperade from Chef Gerald Hirigoyen’s book, “Pintxos

Basque Beans

Tortilla de Patata from the Udaleku 09 Basque Summer Camp

Piperade

Piperade with Duck Eggs 

Tortilla

Basque Eggs

Basque Potatoes

Dessert/Pastry/Bread Recipes

Basque Shepherd Bread

Basque Rosquillas

Gateau Basque

Crepes Basquaise

Basque Apple Pie

Crepes from the Udaleku 09 Basque Summer Camp

Gâteau Basque

Vanilla-Scented Beignets by Chef Gerald Hirigoyen

Gateaux Basque

Gateaux Basque, National Public Radio Article & Recipe

Basque Sheepherder Bread, National Public Radio Article & Recipe

Tarta de Almendras, or Almond Tart, with Sweet Basque Cream

Basque Cake

La Côte Basque’s Dacquoise Cake 

Mousse Au Chocolat Basque

Pastel Vasco with Blackberry Compote and Poured Cream 

Isidore Camou cooks Basque garlic soup. Photo: Euskal Kazeta

Isidore Camou cooks garlic soup. Photo: Euskal Kazeta.

Soup, Stew Recipes

Basque Porrusalda

Chorizo and Lentil Soup

Basque Sausage and Garbanzo Soup

Basque Chicken Stew

Basque Potato Leak Soup

Marmitako (Fresh Tuna and Potato Stew)

Roasted Tomato Soup

Fish Soup

Garbanzo Bean Soup

Basque Soup

Onion Soup, Basque Style

Basque Vegetable Soup

Oxtail Stew in Brown Gravy

Basque Chicken Stew

Marmitako (Basque Potato and Tuna Soup), submitted by Deena

Cauliflower Soup with Basque Chorizo and Spinach 

Basque Tuna Soup

Basque Potato Lentil Soup

Basque Chicken Stew

Potage Luzienne, or Olive Soup from St.-Jean-de-Luz

Basque Chicken Stew with Paprika

New York Times Tuna and Pepper Stew

Basque Potato Soup

Basque Red Bean Stew

Basque Seafood Soup

Baking Basque beans at the Fresno festival. Photo: Euskal Kazeta.

Baking Basque beans at the Fresno festival. Photo: Euskal Kazeta.

Sauce Recipes

Basque Salad Dressing with Red Wine Vinegar

Basque Salad Dressing

Pintxos Recipes

Piperada Bocadillo – Egg and Pepper Sandwich

Basque Cod Croquettes

Smoked Fish and Fruit Pintxos

Stuffed Squid with Chorizo

Piquillo Pepper Stuffed with Salt Cod Brandade

Open-Faced Herb Omelet with Basque Chorizo, Seasonal Vegetables

Basque Baked Eggs

Chopped Egg Salad with Caper Berries and Fresh Herbs by Chef Gerald Hirigoyen

Chicken Wings with Spicy Basque Ketchup

Potato Chorizo Patata

Stuffed Piquillo Peppers

Potato Herb Tortilla

Mini Potato Tortilla

Salad Recipes

Squid and Black-Eyed Pea Salad by Chef Gerald Hirigoyen

Basque Tomato Salad

Basque Grilled Turkey & Romaine Salad

Basque Cooking Videos

9 Comments

  1. Nitapper says:

    Does anyone know the recipe for the salad dressing from the restaurant Del Alpes in San Francisco? I’m talking many years ago…the family style dinner served there every night included a salad dressing on the lettuce salad. It was delicious. One of the recipes sounds a little like it on this site but I’m not sure if it is the same one.

  2. Dewi says:

    Thank you so much for providing all of this delicious link. I have been looking for bread recipe that stuffed with soft chorizo inside it. I think it’s called ‘torto’. Would you like to share the recipe? Thank you ;).

    Cheers,
    Dewi

  3. Koldo says:

    Sigo con pastores vizcaínos, pero de Idaho:

    Guisado de oveja, al estilo Owyhee-Bedarona

    Cortar la carne de oveja joven en trozos. Echar manteca de cerdo en una cazuela y colocar los trozos de oveja. Añadir mucha cebolla picada y unos ajos.

    Cuando todo esté dorado, echar un vaso de agua y que siga haciéndose hasta que esté tierna la carne.

    * Flora Alzola, del caserio Etxebarri de Bedarona, llegó a Idaho en 1900. Vivió en Bruneau, Riddle y Mountain Home.

  4. Koldo says:

    Comencemos por recetas de pastores NAVARROS. Hoy haremos MIGAS una comida que el pastor se llevaba a la montaña. En los viejos tiempos, se acompañaba con sebo y, como mucho, con tocino. Hoy se ha sofisticado un poco. La receta pertenece al restaurante TUBAL de Tafala, uno de los mejores restaurante de Navarra.

    Ingredientes para cinco raciones

    1 pan de cabezón o de pueblo, de tres o cuatro días de 1500 g.
    1 taza grande de manteca de cerdo
    el sebo de un riñon de cordero
    15 centímetros de txistorra
    6 lonchas de bacon
    2 filetes de lomo de cerdo
    1 cucharadita de pimentó dulce
    1/4 L. DE AGUA
    3 dientes de ajo
    un poco de guindilla (o polvo de pimiento de Ezpeleta)

    Elaboración

    Cortar el pan en sopas cortas y finas
    Depositarlas en un paño humedecido con un poco de agua y desmenuzarlas con la mano. Cerrarlas con el paño, atando las cuatro puntas del mismo, teniéndolas durante veinticuatro horas.
    Picar el sebo muy menudo y hacer igual con los ajos.
    Cortar en trozos pequeños la txistorra, el bacon y los filetes de lomo.
    Poner un calderete o sarten a fuego lento con la manteca y el sebo. Inmediatamente, se vierten los ajos picados. Antes de que empiecen a tomar color, se incorpora el pimentó, la txistorra, el bacos y el lomo, dejando freir cinco muntos. Agregar dos terceras partes del agua y la guindilla. Pasados tres minutos, se empieza a agregar el pan, lo que se hará en cuatro veces, removiendo constantemente con una espomadera, teniendo que quedar ni secas ni con caldo. En el caso que necxesiten más agua se va añadiendo la que nos queda mientras se termina de hacer.

    * Se comen muy calientes del caldero o sartén con cuchara de palo.

    – Acompañadlas de un vino fresco: tinto o rosado (Ardo gorri, Naparra). en California tenéis buenos vinos.

    – Mucho cuidado: ni dejéis que se enfríe, ni abuséis. Como dice un amigo mio, está es comida para estómagos navarros.

    A los pastores que bajaban con los rebaños a pasar el invierno se cantaba esta jota:

    “A la Bardena Real,
    ya vienen los roncaleses
    a comer migas y pan
    por lo menos, seite meses”.

  5. Koldo says:

    For those great celebrations you have in the USA, here you have a nice drink:

    Cidre au patxaran
    (Association Sagartzea, Donaixti-Ibarre, Baxenafarroa)

    Mix 1/4 patxaran with 3/4 cider. Serve it very cold (without ice).

    Be careful & don’t drive!

  6. Koldo says:

    Jose Maria Busca Isusi was one of the greatest experts in Basque cuisine. For him, at the top of the Basque sauces were the Green Sauce and the Biscayan Sauce. The third could be the Bearnetarr Kutsu Euskalduna= Basque Bearnaise Sauce:

    5 shallots
    3 egg yolks
    Tarragon
    120 gms butter
    1 teaspoon paprika
    1 very dry sweet pepper
    3 tablespoonful vinegar
    1 large glass dry white wine
    White pepper
    Juice of half lemon
    1 tablespoonful very finely-chopped parsley
    Salt

    Put the shallots into a pan with the tarragon, all chopped very fine, with the vinegar and the white wine. Reduce this liquid on a high flame to about half. Put on one side.

    Into another casserole put the dry sweet pepper, having first ground it to powder in a mortar, with to egg yolks, the paprika, a little ground white pepper and about 60 gms. of butter in small knobs. Set the casserole on double-boiler (the temperature should not go above 80º), and begin beating the mixture, adding the concentrated stock, after having strained it, a little at the time; the beating must be continuous. Add the other egg yolk, the other 60 gms, of butter as small knobs and, if a larger quantity of sauce is needed, the more yolks and butter must be added, without stopping the beating process.

    Finally, add the lemon-juice and tablespoonful of chopped parsley. Season with salt.

    To keep this hot, it should be left on the double-boiler, beating it from time to time.

    This is a sauce to serve with meat and fish dishes, as well as an accompaniment to eggs and vegetables such as endive, artichokes, etc.

    If the sauce curdles, add a spoonful of cold water and beat it hard, away from the flame.

    With the inspiration of two great cooks: Juanito Etxebaria & Milagros Diharasarry. On egin!.

  7. Koldo says:

    I’m not sure if you are receiving my recipe. Anyway: here you have the famous Biscayan Sauce, the greatest (with the piperrada- Urdazubi, Zugarramurdi,…Altzai-: nire ustez).

    Serves 6
    80 gms bacon
    6 tablespoonful Navarre oil
    12 dried sweet peppers
    3 medium-sized onions
    3 garlic cloves
    2 hard boiled egg yolks
    3 decilitres of Bruneau river water, or fish or meat stock
    3 slices toast
    1/2 a teaspoon sugar
    salt
    Cayenne pepper

    Fry the bacon and whole garlic in earthware casserole with the oil. When they are pale golden brown, add the onions sliced into very thin rounds and leave them to simmer on a very low flame till they are soft, taking care that they do not burn.

    Add the toast slices to thicken sauce

    Finally, add the flesh of the dried sweet peppers (which should have been left to soak in warm water for two or three hours, previously), scraping it off with a knife. Some cooks add a medium size tomato, peeled and cut into small pieces, but this is a matter of taste.

    Now add half a teaspoon of sugar to counteract any bitter flavour which the peppers may have given to the sauce. Season. Now and the hard-boiled egg yolks put to the fine sieve and the water, or fish or meat stock, according to the weather the sauce is to go with a fish or a meat dish. If desired, a small amount of Cayenne pepper may be also added (Try with Ezpeletako biperrak sauce as well).

    Allow the ingredients to cook for a quarter of an hour, until they thicken, and then put them through a fine strainer.

    If the sauce appears too thick, add a little water to thin it.

    Serve it very hot. Take care!. Kontuz ibili!

  8. Koldo says:

    Here you have the easiest Basque recipe:
    Idaho Potatoes in green sauce (Flora Alzola Barainka, Riddle & Mountain Home, 1900-1906)

    Serves four:
    1 kilogram of Idaho potatoes
    4 tablespoonsful oil (in the old times Amuma used a kind of butter)
    3 garlic cloves
    Plenty of chopped parsley

    Prepare the potatoes by peeling them, cutting them into slices (5 mm) and rinsing them under the tap-
    Put the oil and the garlic cloves, chopped very fine, into an earthenware casserole. Fry them lightly, without allowing them to brown, and then add the sliced potatoes, turning these over once or twice in the oil.
    Now add sufficient warm water to cover them and salt, according to taste together with a large quantity of chopped parsley-
    The mixture should simmer very gently, but not be stirred; only move the casserole about occasionally to make sure it does not set on the bottom.
    Boil until the potatoes are ready, which should take some 25 minutes or so. If they seem to be drying up before they are quite cooked, then a little more warm water must be added.
    When adding the oil to this dish, with parsley and garlic cloves, it is also possible to put in a slice of previously-soaked dry sweet pepper; as another alternative, slices of hard-boiled egg can be added when the potatoes are already cooked. Some cooks put in a hake head (could be cod) when the dish is about half-cooked.
    * The fish (hake or cod) should be clean, removing the gills and eyes and rinsing it in running cold Bruneau river water.

    With the inspitarion of Juanito Echevarria, in dedication to my Granma Flora Bengoechea Alzola, born in Bruneau in 1903.

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