Euskal Sukaldaritza

Basque Cooking Without Vegetable Oil

Discover the honest dishes of the Basque Country, from the Cantabrian coast to the green mountains, crafted with good olive oil, pure butter, and lard. Real ingredients, real flavor, the way the caserios have always cooked.

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Basque Country Recipes

Six beloved dishes from the Basque table, each made with honest fats that bring out the best in every ingredient.

Bacalao al Pil Pil

Bacalao al Pil Pil

⏱ 45 min🍽 4 servings🔥 Medium

Salt cod gently poached in olive oil with garlic, then emulsified into a silky golden sauce. The most iconic dish of the Basque kitchen, built on patience.

Ingredients

  • 600g salt cod loins, desalted over 36 hours
  • 300ml extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 2 dried guindilla chilies
  • 1 bay leaf
  • A pinch of sea salt
  • Fresh parsley, chopped
  • Cold water for desalting
  • Crusty bread, to serve

Instructions

  1. Pat the desalted cod dry and check for any bones. Set aside skin side up.
  2. Warm the olive oil gently in a wide pan and fry the garlic and chilies until pale gold, then remove and reserve.
  3. Lower the heat and lay the cod skin side down. Poach very gently for 8 minutes, spooning oil over the top.
  4. Lift the cod out. Let the oil cool slightly, then swirl the pan in a circular motion so the gelatin from the cod emulsifies the oil into a creamy sauce.
  5. Return the cod to the pan and continue swirling until the pil pil thickens and turns pale yellow.
  6. Top with the reserved garlic, chilies, and parsley. Serve hot with bread.
Marmitako

Marmitako Tuna Stew

⏱ 1 hr🍽 6 servings🔥 Easy

A rustic fishermen's stew of bonito tuna, potatoes, and peppers. Born aboard the Bay of Biscay boats and still cooked along the whole Basque coast.

Ingredients

  • 700g bonito or tuna loin, cubed
  • 1 kg potatoes
  • 2 green peppers, chopped
  • 1 red pepper, chopped
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp choricero pepper paste
  • 3 tbsp olive oil
  • 1 glass white wine
  • Fish stock and salt to taste

Instructions

  1. Warm the olive oil in a heavy pot and soften the onions, peppers, and garlic over low heat for 12 minutes.
  2. Stir in the choricero paste and cook for 2 minutes, then pour in the white wine and let it reduce.
  3. Crack the potatoes into rough chunks so they release starch, add them, and cover with fish stock.
  4. Simmer gently for 25 minutes until the potatoes are tender and the broth has thickened.
  5. Turn off the heat, fold in the tuna, and cover. The residual heat cooks the fish in 5 minutes so it stays moist.
  6. Let the stew rest 5 minutes, then serve in deep bowls.
Txuleta Steak

Txuleta de Buey

⏱ 30 min🍽 2 servings🔥 Medium

A thick aged beef rib chop seared over embers and finished with nothing but flaky salt. The pride of the Basque asadores, all about the quality of the beef.

Ingredients

  • 1 aged beef rib chop, about 1 kg, 4 cm thick
  • Coarse flaky sea salt
  • A little lard, for the grill grates
  • Cracked black pepper, optional
  • Roasted piquillo peppers, to serve
  • Crusty bread, to serve

Instructions

  1. Take the chop out of the fridge at least 1 hour ahead so it reaches room temperature.
  2. Build a hot bed of oak or holm oak embers and rub the grates lightly with lard.
  3. Sear the chop 4 to 5 minutes per side, without moving it, until a deep crust forms.
  4. Stand the chop on its fatty edge for 2 minutes so the fat renders and crisps.
  5. Rest the meat 6 minutes, then slice off the bone and carve into thick strips.
  6. Shower with flaky salt and serve with roasted piquillo peppers and bread.
Piperade

Piperade

⏱ 40 min🍽 4 servings🔥 Easy

A slow cooked tangle of peppers, onions, and tomato seasoned with Espelette pepper. A vegetable cornerstone of the French Basque table, gently set with egg.

Ingredients

  • 4 green peppers, sliced
  • 2 red peppers, sliced
  • 2 onions, sliced
  • 4 ripe tomatoes, peeled and chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp Espelette pepper
  • 1 bay leaf and a sprig of thyme
  • 4 eggs
  • Sea salt to taste

Instructions

  1. Warm the olive oil and soften the onions over low heat for 8 minutes without coloring.
  2. Add the peppers, garlic, bay leaf, and thyme and cook gently for 15 minutes until collapsed.
  3. Stir in the tomatoes and Espelette pepper and simmer until jammy, about 12 minutes.
  4. Season well and discard the bay leaf and thyme sprig.
  5. Beat the eggs and pour them over the peppers, stirring softly until just set and creamy.
  6. Serve warm, on its own or with grilled bread and cured ham.
Talo Corn Flatbread

Talo Corn Flatbread

⏱ 50 min🍽 8 talos🔥 Medium

A simple griddled corn flatbread from the Basque farmhouses, cooked on a hot plate and folded around chistorra sausage. Pure festival food, no seed oils.

Ingredients

  • 300g fine cornmeal
  • 1 tsp salt
  • About 250ml warm water
  • 1 tbsp lard, for the griddle
  • 250g chistorra sausage
  • Fresh sheep cheese, optional
  • A little butter, to finish

Instructions

  1. Mix the cornmeal and salt, then add warm water little by little until you have a firm, smooth dough.
  2. Divide into 8 balls and press each one flat between two sheets of paper into thin rounds.
  3. Rub a hot griddle with lard and cook each talo about 2 minutes per side until speckled and pliable.
  4. Grill the chistorra on the same griddle until browned and the fat runs.
  5. Brush the warm talos lightly with butter for a tender finish.
  6. Fold each talo around a piece of chistorra and a little sheep cheese, then serve at once.
Gateau Basque

Gateau Basque

⏱ 1 hr 30 min🍽 10 servings🔥 Medium

A buttery shortcrust cake filled with vanilla pastry cream, the classic dessert of the Basque coast. Rich, golden, and made entirely with real butter.

Ingredients

  • 250g all purpose flour
  • 150g butter, softened
  • 130g sugar
  • 1 whole egg plus 1 yolk
  • 1 tsp baking powder
  • Zest of 1 lemon
  • Pastry cream: 500ml whole milk
  • 3 egg yolks and 80g sugar
  • 40g cornstarch and 1 vanilla pod
  • 1 egg, beaten, for brushing

Instructions

  1. Cream the butter and sugar, beat in the egg and yolk, then fold in the flour, baking powder, and lemon zest to a soft dough. Chill 30 minutes.
  2. For the cream, warm the milk with the vanilla. Whisk the yolks, sugar, and cornstarch, pour in the hot milk, then cook until thick. Cool completely.
  3. Press two thirds of the dough into a buttered tin, covering the base and sides.
  4. Spread the cold pastry cream inside and cover with the remaining dough rolled flat.
  5. Seal the edges, brush the top with beaten egg, and score a traditional cross hatch pattern.
  6. Bake at 180°C (350°F) for 45 minutes until deep golden. Cool fully before slicing.
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