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The Durangaldea region is particularly well known for its mountain landscape and picturesque villages, but there’s something else that attracts people to the area: the gastronomy! Our villages are a source of recipes that have been handed down through the generations in restaurants and in people’s homes. In this post, we share a few dishes that have been prepared time and again by expert hands, anonymous cooks and other custodians of these recipes:

Garlic soup

Ingredients

  • Fine bread that doesn’t much crumb
  • Oil
  • Garlic
  • Choricero pepper
  • Ham
  • Chorizo

Method

Break up the bread into small pieces. Boil the garlic and pepper and put it through a blender. Add the resulting puree to a pot with the bread, ham and a little chorizo. Cover with stock and allow to simmer for at least an hour. Stir often so it doesn’t stick. Place a fried egg in each dish before serving.

Author: Jose Luis Ferreria and Kontxi Uribe

Fish or meat

Ardiak landan

Prawn-stuffed chicken in a txakoli sauce

Osagaiak:

    • Chicken
    • Prawns
    • Cream
    • Txakoli
    • Tomato sauce
    • Salt

Method

Peel and salt the prawns, then fry them. Fillet the chicken and wrap a prawn in each one.

Heat the txakoli with a little salt and sugar. Bring to the boil, then add one cup of cream and 3-4 tablespoons of tomato sauce. Leave to simmer for 2 minutes until the sauce thickens.

Add the chicken wraps to the sauce and cook for two minutes. Arrange the wraps on a serving plate with the sauce drizzled over the top. Garnish with parsley.

Author: Juantxu larruzea

Lamb in sauce

Ingredients:

      • Lamb
      • Garlic
      • Cognac
      • Stock

Method:

Fillet the lamb as desired and fry in oil and garlic until well browned on both sides. Add a glass of cognac and cover. Stir often so it doesn’t stick. Add some stock and add another ladleful whenever the mixture reduces a little or as needed. Cook the meat in the stock for two hours. Make sure there is always stock and don’t let it dry out. As soon as the meat is well cooked, turn the heat right down, and after two hours the lamb should be ready to serve.

Author: Justa Oregi

Fried custard (tostadas)

Ingredients:

      • Milk
      • Sugar
      • Cinnamon
      • Eggs
      • Glour

Method:

Heat four litres of milk. Remove one litre once it’s hot. Combine this litre of milk with the flour. Bring the remaining milk to the boil and then add the flour and milk mixture. Stir continuously. Allow to simmer for around 20 minutes, then add the cinnamon. Add the sugar just before taking the mixture off the heat. Flour and sugar should be used in equal amounts. Pour the mixture into a dish and let it cool. Then cut into squares, bathe in flour and egg and then fry. Enjoy!

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