Euskal Sukaldaritza

Basque Cooking Without Vegetable Oil

Step into the green hills of the Pays Basque and the rocky coast of Biscay, where every dish is built on three honest fats. Cold pressed olive oil from the southern slopes, rich butter from mountain pastures, and slowly rendered lard. No seed oils, no shortcuts, only the way the amatxi (grandmother) taught.

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Recipes from the Basque Country

Six beloved dishes from the txokos and farmhouses of Euskal Herria. Each one made with honest fats that let the ingredients sing on their own.

Txuleton (Basque Rib Steak)

Txuleton (Basque Rib Steak)

⏱ 40 min🍽 2 servings🔥 Medium

The legendary Basque rib steak from old dairy cows, charred dark over oak embers and finished with flaky salt. The proudest plate in any sidreria.

Ingredients

  • 1 bone in rib steak, 1.2 kg, at least 5 cm thick, well aged
  • Coarse sea salt (sal gorda)
  • Freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1 tbsp unsalted butter
  • Flaky finishing salt
  • A few piparra (mild green peppers), to serve
  • Crusty country bread, to serve

Instructions

  1. Take the steak out of the fridge 2 hours before cooking so it reaches room temperature. Pat very dry with paper towels.
  2. Build a high heat oak or charcoal fire. The grill should be ripping hot with glowing embers and a clean grate.
  3. Rub the steak lightly with olive oil and a generous shower of coarse salt. Lay it on the grill and cook 5 to 6 minutes per side without moving, until a deep dark crust forms.
  4. Stand the steak on its fat edge for 2 minutes to render the cap. Add butter, garlic, and thyme to a small pan on the side of the grill and baste the steak once.
  5. Remove and rest, loosely tented, on a warm board for 10 minutes.
  6. Carve thick slices off the bone, across the grain. Shower with flaky salt and pepper.
  7. Serve immediately with grilled piparra peppers and bread to mop up the juices.
Bacalao al Pil Pil

Bacalao al Pil Pil

⏱ 45 min🍽 4 servings🔥 Medium

Salt cod confit gently in olive oil with garlic, then swirled until the gelatin emulsifies into a silky golden sauce. Four ingredients, infinite patience.

Ingredients

  • 4 thick pieces salt cod (bacalao), about 200 g each, desalted 36 hours in cold water (change water 4 times)
  • 400 ml extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 2 dried guindilla peppers (or 1 small dried chili), thinly sliced
  • 1 small handful flat leaf parsley, finely chopped

Instructions

  1. Pat the desalted cod completely dry. Warm olive oil in a wide heavy bottomed earthenware or cast iron pan over low heat.
  2. Add sliced garlic and the dried pepper. Cook very gently 6 minutes until the garlic is golden and the oil is fragrant. Lift garlic and pepper out, set aside.
  3. Let the oil cool slightly. Slide the cod into the oil, skin side up, in a single layer. The oil should never bubble, only shimmer.
  4. Confit the cod 8 to 10 minutes, basting occasionally. The fish releases its gelatin into the oil. Remove the cod and rest it on a warm plate.
  5. Pour the oil into a measuring jug. Return a thin layer of oil to the pan. Off the heat, swirl the pan in a slow circular motion while drizzling the rest of the oil back in a thin stream.
  6. Keep swirling for several minutes. The oil and gelatin emulsify into a thick pale yellow sauce. If it splits, add a splash of warm water and swirl again.
  7. Return the cod skin side up. Spoon sauce over the top. Scatter the reserved garlic, pepper, and parsley. Serve hot with country bread.
Piperade

Piperade

⏱ 50 min🍽 4 servings🔥 Easy

The signature stew of slowly melted onions, green peppers, ripe tomatoes, and smoky Espelette. Eaten alongside ham, with eggs folded through, or simply with bread.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 tbsp duck fat or lard
  • 2 large white onions, thinly sliced
  • 6 long green Italian peppers, seeded and sliced
  • 6 ripe tomatoes, peeled and chopped (about 700 g)
  • 4 cloves garlic, minced
  • 2 tsp piment d'Espelette (Basque red pepper)
  • 1 bay leaf, 1 sprig fresh thyme
  • 1 tsp sea salt, black pepper
  • 4 slices Bayonne ham, to serve (optional)
  • 4 large fresh eggs (optional)

Instructions

  1. Warm the olive oil and duck fat in a wide heavy pan over medium low heat. Add onions and a pinch of salt. Cook 15 minutes, stirring often, until soft and translucent.
  2. Add the sliced green peppers. Cook 15 more minutes until very soft and just beginning to caramelize at the edges.
  3. Stir in garlic, bay leaf, thyme, and piment d'Espelette. Cook 1 minute until fragrant.
  4. Add the chopped tomatoes and a generous pinch of salt. Simmer uncovered 18 to 20 minutes, stirring occasionally, until the mixture is thick and jammy with no watery liquid.
  5. Taste and adjust salt, pepper, and Espelette. Remove bay leaf and thyme stem.
  6. For the classic version, beat the eggs and stir them gently through the hot piperade for 1 minute until just set, like a loose scramble.
  7. Pile onto warm plates. Drape slices of Bayonne ham over the top if using. Finish with a pinch of Espelette and serve with crusty bread.
Marmitako (Tuna and Potato Stew)

Marmitako (Tuna and Potato Stew)

⏱ 1 hr 15 min🍽 4 servings🔥 Medium

The fisherman's pot from the Bay of Biscay. Cracked potatoes, sweet choricero pepper paste, and ruby cubes of bonito tuna added at the very end so they stay tender.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 green pepper, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp choricero pepper paste (or 4 reconstituted dried choricero peppers, scraped)
  • 1 tsp piment d'Espelette
  • 1 kg waxy potatoes, cracked (broken with a knife to release starch)
  • 1 cup dry white wine (Txakoli if possible)
  • 1.5 liters good fish broth, hot
  • 1 bay leaf
  • 700 g fresh bonito or yellowfin tuna, cut in 3 cm cubes
  • Sea salt, black pepper, fresh parsley

Instructions

  1. Warm olive oil in a wide heavy pot over medium heat. Add onion, green pepper, and a pinch of salt. Cook 10 minutes until soft.
  2. Stir in garlic and cook 1 minute. Add choricero paste and Espelette, stir 1 minute more.
  3. Add the cracked potatoes and turn to coat in the soffritto. Pour in white wine and simmer 4 minutes.
  4. Add hot fish broth and bay leaf. Bring to a gentle simmer and cook 25 to 30 minutes uncovered, until the potatoes are tender and the broth has thickened from the released starch.
  5. Season the tuna cubes with salt and pepper. Turn the heat off completely.
  6. Slide the tuna into the hot stew. Cover and let the residual heat cook the fish gently for 4 minutes. The tuna should stay just pink in the center.
  7. Sprinkle with parsley and a final drizzle of olive oil. Serve immediately in deep bowls.
Talo with Txistorra

Talo with Txistorra

⏱ 35 min🍽 6 servings🔥 Easy

A flat round corn cake pressed by hand and griddled until charred, then folded around sizzling paprika sausage. Pure mountain market food from the Pyrenean foothills.

Ingredients

  • 350 g fine yellow corn flour (masa harina or harina de talo)
  • 1 tsp fine sea salt
  • 350 ml hot water
  • 2 tbsp lard, melted (plus more for the pan)
  • 500 g txistorra (thin Basque paprika sausage), uncoiled
  • 2 tbsp extra virgin olive oil
  • 1 small handful flat leaf parsley, chopped
  • Coarse sea salt, to finish
  • A few piparra peppers, to serve

Instructions

  1. Sift the corn flour and salt into a bowl. Pour in the hot water and the melted lard. Mix with a wooden spoon until just combined, then knead by hand 3 minutes into a smooth pliable dough.
  2. Cover and rest 15 minutes. Divide into 6 balls.
  3. Place each ball between two sheets of parchment. Press flat with a heavy pan until very thin, about 15 cm across and 3 mm thick.
  4. Heat a dry cast iron griddle or skillet over medium high heat. Cook each talo 90 seconds per side until charred in spots and slightly puffed. Stack and keep warm under a cloth.
  5. In a heavy skillet, warm olive oil over medium heat. Lay the txistorra in coils and cook 4 to 5 minutes per side until deeply browned and the paprika fat runs.
  6. Cut the sausage into talo width pieces.
  7. Lay a hot talo on each plate. Place a length of txistorra across one half. Fold over, scatter with parsley and flaky salt. Serve with piparra peppers on the side.
Gateau Basque

Gateau Basque

⏱ 2 hr🍽 8 servings🔥 Medium

The famed cake of the French side. A buttery almond shortbread crust hiding a hidden layer of black cherry jam from the village of Itxassou. Tea time, Basque style.

Ingredients

  • 250 g unsalted butter, very soft (plus more for the tin)
  • 250 g caster sugar
  • 4 large egg yolks, plus 1 whole egg
  • 1 tbsp dark rum
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon
  • 400 g plain flour
  • 50 g ground almonds
  • 1.5 tsp baking powder
  • 1 pinch fine sea salt
  • 250 g black cherry jam (preferably Itxassou)
  • 1 egg yolk + 1 tsp water, for the glaze

Instructions

  1. Beat soft butter and sugar with a wooden spoon until pale and creamy, about 5 minutes. Beat in the 4 yolks one at a time, then the whole egg, rum, vanilla, and lemon zest.
  2. Sift flour, ground almonds, baking powder, and salt over the bowl. Fold gently until a soft dough forms. Do not overwork. Divide into two discs, one slightly larger. Wrap and chill 1 hour.
  3. Butter a 22 cm round tin with high sides. Roll the larger disc between sheets of parchment to fit the base and sides of the tin. Press into place, trimming the edges level.
  4. Spread the black cherry jam over the base, leaving a 1 cm border clear all around.
  5. Roll the second disc to fit the top. Lay it over the jam and pinch the edges of the two pastry layers together to seal completely.
  6. Brush the surface with the yolk glaze. Score a traditional Basque cross or lattice pattern with a fork. Chill 20 minutes while the oven heats to 180°C / 350°F.
  7. Bake 45 to 55 minutes until deep golden brown. Cool fully in the tin before unmolding. Serve at room temperature with strong coffee.
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Your Basque kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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