Since my Kitchen is out of commission and there are tradesmen in house. I have decided to take up a challenge of translating the names the appetizers along with finding or developing a recipe for the ones they have pictured on their website that are on the menu of Pintxo. Pintxo is a restaurant in
Read more at Suite101: http://cookingresources.suite101.com/article.cfm/bounty_of_basque_tapas
In the north of
Here is the first picture on their web site
I have been able to translate Txipirones as being squid.. I have looked at the preparation of squid online and don't know if I have the stomach to clean Squid.
In a suite 101 article, this pintox is described a “tender piece of calamari served on a firm, cooked round of potato with onion confit caramelized to aromatic sweetness” by those who had sampled this pintox in the Montreal restaurant.
Interesting the use of potato with Calamari, but I have found many tapas recipes that use potatoes. Now I do need to translate the spanish recipe below to learn how to prepare the squid.. Not to sure as to how the potato is prepared as it does look white in the pictures. My thoughts are that crisping the potato would add color and flavor.The onion confit or preserve should be a balance between tardiness, salt and sugar. Slow sauté in Olive oil the onion until soft and caramelized and light brown in color, add salt and vinegar to taste
From a Spain site, I did find the Metodo or method to prepare this squid dish:
Método: Pon a pochar en una cazuela abundante cebolla y pimiento verde, todo cortado en juliana (tiras alargadas) con un poco de aceite de oliva y sal, muy pero que muy despacio, removiendo constantemente para que no se pegue. Mientras, separad las cabezas
Este plato se prepara con txipirones de bocado, pero si son grandes, troceados salen muy bien.