Itzultzailea: Leire Madariaga
Allan Jenkins-ek, The Guardian aldizkariko sukal kazetariak, gure blog-ean jadanik aipatu izan dugu, Jose Pizarroren eskutik Euskal Herrira egindako bidaia kontatzen digu “The Observer” (The Guardian aldizkariko igandeko edizioa).
Jose Pizarro, Londresen arrakasta izan duen eta Euskal sukaldaritzari buruzko liburu bat idatzi duen duen Extremadurako sukaldaria, gure blog-ean irregular bihurtzen ari da. Azkeneko hilabetean hirugarren aldiz aipatuko dugu honetan.
Oraingoan, sukaldariak idatzitako eta aurretik aipatutako Euskal Sukaldaritzari buruz idatzitako liburuari buruz hitz egingo dugu, zein Erresuma Batuan ezaguna biburtzen ari da. Jadanik honi eta bere (literatur) lanari buruz hitz egiten duten hainbat artikulu aurkitu ditugu. Ez ditugu denak bildu, aurretik ikusi ditugulako, baina honenbesteko aldizkarian publikatutako artikuluak (100 aldiz baino gehiagotan aipatu duguna) sukaldari honi lerro batzuk eskaintzea eskatzen digu.
Allan Jenkins-ek, Jose Pizarroren eskutik, sukaldariaren leku (gastronomiko) gogokoenetara eramaten digu, Euskal Herriko mendebaldeko kostara.
Ezin duzu artikulu hau galdu (edukiarengatik eta autoreak janari honi aurre egiterakoan guk imaginatzen dugunagatik) Abentura hau Etxebarritik pasatzen da, Anboto mendiaren oinetik eta Elkanon amaitzen da, Getariako arratoian, Donostiako sukal ikuskizun liluragarriari atentzio berezi jarriz.
Artikuluak Euskal 4 janari tipiko eskaintzen digu. David Williams-ek, aldizkari berdineko ardo jakitunak, janari bakoitzarekin zein ardo aukeratu behar dugun ezagutzen laguntzen digu.
The Observer – 10/4/2016 – Gran Bretaña
José Pizarro’s Basque country recipes
We are being blown across the coastal road, our big umbrella is inside out. We are soaked to the skin but happy because we’ve just eaten at Elkano, the best fish restaurant in the world. I am with José Pizarro in the Basque country, visiting places that inspired his brilliant new book. Now based in London, Pizarro is from the other end of Spain, in Extremadura, where his mum and dad had a dairy farm. He first visited San Sebastián 20 years ago as a young chef working in Madrid and has felt at home here ever since. “I love to go to San Sebastián,” he says, “not just to eat in the city that has more three-star Michelin restaurants than anywhere else in Europe but to visit street after street of glorious pintxos [Basque tapas] bars.” Which is where our trip comes in.
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The Observer – 10/4/2016 – Gran Bretaña
Three wines to go with José Pizarro’s recipes
When I made José Pizarro’s interpretation of La Cuchara de San Telmo’s tomato soup at home, I was surprised by the depth of sweet flavour that comes, I suppose, from roasting the tomatoes to the point of caramelisation. But as with all tomato dishes, when it came to finding a wine to work with it there was the high acidity to think about, too. So it wasn’t simply the name’s similarity that led me away from the Basque country further west in northern Spain to the Pizarras de Otero red. Made by the reliable Martín Códax co-operative in Bierzo, it uses the local mencía, a grape variety that always delivers a burst of cherryish acidity and freshness and which is in particularly exuberant aromatic form here.
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Last Updated on Abe 21, 2020 by About Basque Country
