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Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than other vegetable oils in Basque cooking. [1] One of the staple cookbooks for traditional Basque dishes was initially published in 1933.
Talo or Talau [1] (Basque pronunciation:) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt. [2] [3] [4] It is round and is cooked in a warm metal plank, named a talo burni ("talo iron"). [5]
Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the North of Pays Basque, a region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the South of Pays Basque , a region of Spain.
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Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. [1] The colours coincidentally reflect the colours of the Basque flag (red, green, and white). [1]
The Basques (/ b ɑː s k s / BAHSKS or / b æ s k s / BASKS; Basque: euskaldunak [eus̺kaldunak]; Spanish: vascos; French: basques) are a Southwestern European ethnic group, [6] [7] [8] characterised by the Basque language, a common culture and shared genetic ancestry to the ancient Vascones and Aquitanians.
Preheat oven to 400 degrees. Place rutabaga and celeriac in 8 x 8-inch baking dish, drizzle with 2 tablespoons olive oil and roast 20 minutes. Remove from oven and toss. Return to oven and roast ...
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